Save Pin Last summer my neighbor brought over a bowl of this salad after we spent the afternoon gardening in the brutal heat. One bite and I stopped what I was doing to ask for the recipe right there on the spot, dirt under my fingernails and all.
I started making this every Sunday for meal prep after that first taste, and now my husband actually gets excited about salad for lunch. The man who used to push greens around his plate now asks if Im making that chickpea thing while hes pouring his morning coffee.
Ingredients
- 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken from the grocery store works perfectly here if you want to skip cooking entirely
- 1 can (15 oz) chickpeas, drained and rinsed: Give them a good rinse so they dont make your salad taste like the can
- 1 cup cherry tomatoes, halved: The sweet little ones taste best but any cherry tomatoes will do
- 1 cup cucumber, diced: Leave some skin on for extra crunch and color
- 1/4 cup red onion, finely sliced: Soak the slices in cold water for 10 minutes if you want them milder
- 1/4 cup fresh parsley, chopped: Flat leaf has better flavor than curly, though both work
- 1/2 cup feta cheese, crumbled: The creamier the better, but dont go too soft or it will disappear into the dressing
- 1/3 cup Kalamata olives, pitted and halved: These add that perfect briny punch that makes it taste like vacation
- 3 tbsp extra virgin olive oil: The good stuff really shines here since the dressing is so simple
- 2 tbsp lemon juice, freshly squeezed: Bottled juice works in a pinch but fresh makes all the difference
- 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
- 1/2 tsp Dijon mustard: This little bit is what helps the dressing come together properly
- 1 small garlic clove, minced: Grate it on a microplane so you dont get any big spicy chunks
- Salt and freshly ground black pepper, to taste: Remember the feta and olives are already salty so go easy
Instructions
- Prep your ingredients:
- Dice the chicken into bite sized pieces, halve those cherry tomatoes, cube your cucumber, slice the onion thin, chop the parsley, crumble the feta, and halve the olives.
- Combine everything:
- Throw all those prepped ingredients into your biggest bowl along with the drained chickpeas and give it a gentle toss to distribute everything evenly before adding the dressing.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, Dijon, garlic, salt and pepper in a small jar until it looks thick and creamy.
- Dress and serve:
- Pour that dressing over your salad and toss everything together gently until every piece is coated, then taste and add more salt or pepper if needed.
Save Pin This has become my go to contribution for potlucks because it travels so well and I always come home with an empty bowl and at least three recipe requests on a napkin in my pocket.
Make It Your Own
Sometimes I swap the chicken for canned tuna when the pantry is running low, or add diced avocado when I want something extra creamy. Bell peppers add crunch and artichoke hearts make it feel even more special.
Serving Suggestions
Warm pita bread on the side turns this into a more substantial meal, or you can scoop it onto a bed of mixed greens if you want to stretch it further. My kids love it stuffed into pita pockets for lunch the next day.
Storage & Meal Prep
This keeps beautifully in the fridge for up to four days, though the tomatoes will soften as they sit. If you are prepping this ahead, keep the dressing separate and toss right before serving.
- Store in an airtight container to keep the feta from drying out
- Bring it to room temperature for 15 minutes before serving leftovers
- Add fresh herbs right before serving if they look sad after a few days
Save Pin Hope this becomes as much of a staple in your kitchen as it has in mine.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare the salad components separately and store them in the refrigerator for up to 2 days. Add the dressing just before serving to maintain crispness of vegetables.
- → What are good chicken substitutes for this salad?
Rotisserie chicken works wonderfully for convenience. Grilled chicken breast, leftover roasted chicken, or turkey are excellent alternatives. For vegetarian versions, simply omit the chicken and increase chickpeas.
- → How can I make this salad more filling?
Serve over mixed greens, add sliced avocado for creaminess, include chopped bell peppers for crunch, or pair with warm pita bread. Extra chickpeas or quinoa also boost heartiness and nutrition.
- → Is this salad gluten-free?
Yes, the salad itself is naturally gluten-free. Just ensure your Dijon mustard is certified gluten-free and verify all packaged ingredients if you have celiac disease or gluten sensitivity.
- → What's the best way to dress this salad?
Whisk the dressing ingredients in a separate jar or bowl until emulsified, then toss gently with salad components just before serving. This prevents vegetables from becoming soggy and distributes flavors evenly.
- → Can I make the dressing ahead of time?
Absolutely. The Mediterranean dressing stores well in an airtight jar for up to 5 days in the refrigerator. Give it a good shake before using to re-emulsify the oil and lemon juice.