Mediterranean Chickpea Chicken Salad

The first time I threw this salad together, I was staring at a container of leftover roast chicken and a lonely can of chickpeas, wondering if they'd play nice together. Fifteen minutes later, I was sitting on my kitchen floor eating straight from the bowl, completely shocked by how the briny olives and bright lemon made everything taste like a Greek vacation. My roommate walked in, took one look at me cross-legged on the tile, and immediately asked for the recipe. That accidental lunch has now become my go-to whenever I need something that feels substantial but still light enough for summer weather.

Last summer, I brought this to a poolside potluck when it was ninety degrees out and nobody wanted to turn on their oven. The bowl was empty before anyone even touched the burgers. My friend Sarah, who claims to hate salads, went back for thirds and then texted me at 11 PM asking if she could come over to steal the leftovers. There's something about the creamy feta against the crisp vegetables that makes even salad skeptics reconsider their position.

Ingredients

• 2 cups cooked chicken breast: Use rotisserie chicken from the grocery store to save time, or cook some ahead of time
• 1 can chickpeas: Rinse them thoroughly to remove the salty canning liquid, and pat them dry if you want the salad to stay crisp longer
• 1 cup cherry tomatoes: The sweetness of cherry tomatoes balances perfectly with the salty olives and tangy feta
• 1 cup cucumber: English or Persian cucumbers work best since they have fewer seeds and thinner skin
• 1/4 cup red onion: Soak the sliced onion in cold water for 10 minutes if you want to mellow out the sharp bite
• 1/4 cup fresh parsley: Flat-leaf parsley has better flavor than curly, and it adds a fresh, grassy brightness
• 1/2 cup feta cheese: Greek feta is creamier and less salty than domestic versions
• 1/3 cup Kalamata olives: These dark purple olives bring that authentic Mediterranean brine that ties everything together
• 3 tbsp extra-virgin olive oil: Good quality olive oil makes a difference here since the dressing is so simple
• 2 tbsp lemon juice: Fresh lemon juice is non-negotiable, bottled stuff will taste flat and metallic
• 1 tsp dried oregano: Rub the oregano between your fingers before adding it to wake up the essential oils
• 1/2 tsp Dijon mustard: This helps emulsify the dressing so it doesn't separate
• 1 small garlic clove: Mince it finely so nobody gets an overwhelming raw garlic bite
• Salt and freshly ground black pepper: Taste before adding salt since the feta and olives are already salty

Instructions

Combine all the salad ingredients:

In a large bowl, toss together the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta, and olives until everything is evenly distributed

Whisk together the dressing:

In a small jar or bowl, combine the olive oil, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper, whisking vigorously until the mixture thickens and turns opaque

Dress the salad:

Pour the dressing over the salad and toss gently with your hands or two large spoons, being careful not to mash the chickpeas or crumble the feta too much

Let it rest and serve:

Taste a piece of chicken and adjust the seasoning if needed, then either serve immediately or refrigerate for 20 minutes to let the flavors meld together

Save

My mom started making a version of this after she came back from a trip to Santorini, where she ate something similar at a tiny taverna overlooking the caldera. She couldn't remember exactly what was in it, so she kept experimenting until she landed on this combination. Now it's the recipe she requests whenever I visit, and we've eaten it on her back porch through three different seasons.

Make It Your Own

I've discovered that adding half an avocado right before serving makes everything feel luxurious and creamy without overpowering the bright Mediterranean flavors. Sometimes I throw in diced bell peppers when I need more crunch, especially if I'm serving this as a main course and want it to feel more substantial.

Serving Suggestions

Warm pita bread fresh from the toaster makes the perfect vehicle for scooping up every last drop of that lemony dressing. I also love serving this over a bed of mixed greens when I want to stretch it to feed more people, or stuffing it into whole wheat wraps for an easy grab-and-go lunch.

Make It Vegetarian

When I'm cooking for my vegetarian friends, I simply double the chickpeas and add some diced grilled halloumi cheese instead of chicken. The salty, squeaky cheese holds up beautifully and still gives you that satisfying protein element that makes this salad feel complete.

• Chop the vegetables into uniform pieces so every bite has a little bit of everything
• Toast the chickpeas in the oven for 15 minutes before adding them if you want extra texture
• The flavors intensify overnight, making this perfect for next-day lunches

Save

This salad has saved me on countless hot days when cooking felt impossible, and it never fails to make people feel cared for and well-fed. Hope it brings a little sunshine to your table too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store the dressing separately and toss just before serving to maintain crisp texture.

→ What can I substitute for feta cheese?

Try goat cheese, cotija, or cubed avocado. For a dairy-free version, omit cheese entirely and add extra olives for savory depth.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and store for 3-4 days. Keep dressing separate until ready to eat for best results.

→ Can I use canned chicken?

Fresh or rotisserie chicken works best, but drained canned chicken is an option in a pinch. Just adjust seasoning as canned versions may contain added salt.

→ How do I make this vegetarian?

Simply omit the chicken and add an extra can of chickpeas. You could also include diced tofu or hard-boiled eggs for additional protein.