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chicken and chickpea salad

Chicken and Chickpea Salad

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  • Author: Julie


A protein-packed salad recipe with a Mediterranean flare, this chicken and chickpea salad is filled with satiating fiber and is a beautifully vibrant dish thanks to lots of colorful veggies.


For the salad:
  • 8 ounces chicken breasts, cooked and diced (rotisserie chicken works great!)
  • 15 ounce can chickpeas, rinsed and drained
  • 2 cups cherry or grape tomatoes, halved
  • 1 bell pepper, diced
  • 2 English cucumbers, diced (I prefer English cucumbers as they do not have seeds but regular cucumbers will work just fine)
  • 1/4 cup red onion, diced (and soaked in ice water for approximately 15 minutes to remove some of the bite — not necessary but it helps!)
  • 1 cup kalamata olives, sliced in half (pits removed)
  • 1/3 cup feta cheese, chopped
For the dressing: 
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • Optional: Tiny squeeze of honey if you’d like a little hint of sweetness


  1. Combine all salad ingredients together in a large bowl.
  2. Whisk together all dressing ingredients.
  3. Drizzle dressing on top of salad and gently toss to mix everything together, making sure all ingredients are coated in the dressing.
  4. Serve immediately and enjoy!