Description
A vibrant and refreshing Chicken & Chickpea Salad packed with diced chicken breast, chickpeas, fresh vegetables, herbs, and a zesty lemon vinaigrette. This versatile salad is perfect for a light lunch or dinner and can be served chilled or at room temperature, featuring optional additions like feta cheese and toasted nuts for extra texture and flavor.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, diced or shredded (about 2 medium chicken breasts)
- 1 can (15 oz / 425 g) chickpeas (garbanzo beans), drained and rinsed
- 1 cup cucumber, diced (about 1 small cucumber)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced (optional but recommended)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped (optional but refreshing)
- 1/3 cup crumbled feta cheese (optional, or more to taste)
- 2 tbsp toasted nuts or seeds (such as sliced almonds, sunflower seeds, or pumpkin seeds; optional)
Dressing
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest (optional, but brightens flavor)
- 1 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced or grated
- 1/2 tsp dried oregano (or 1 1/2 tsp fresh oregano, finely chopped)
- 1/4 tsp ground cumin (optional, adds warmth and depth)
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1/4 tsp honey or maple syrup (optional, to balance acidity)
Instructions
- Prepare the chicken: If using leftover cooked chicken, dice or shred it into bite-size pieces. If cooking chicken specifically for this salad, season 2 raw chicken breasts lightly with salt, pepper, and a drizzle of olive oil. Bake at 400°F (200°C) for 18–22 minutes or until fully cooked (internal temperature 165°F / 74°C), or pan-sear over medium heat for 6–7 minutes per side. Let cool slightly, then dice or shred.
- Prep the chickpeas: Open the can of chickpeas, drain in a colander, and rinse thoroughly under cold running water to remove excess starch and sodium. Shake off excess water and let them drain completely so they don’t water down the salad.
- Chop the vegetables and herbs: Dice the cucumber into small, even cubes, peeling or seeding if preferred. Halve the cherry tomatoes or quarter if large. Dice the red bell pepper into small pieces. Finely chop the red onion so it disperses well without overpowering each bite. Slice the olives if using. Finely chop the fresh parsley and mint, removing any tough stems.
- Make the dressing: In a small bowl or jar, combine the olive oil, lemon juice, lemon zest (if using), red wine vinegar, Dijon mustard, minced garlic, dried oregano, cumin (if using), salt, pepper, and honey or maple syrup (if using). Whisk vigorously or shake in a jar until fully emulsified and slightly thickened. Taste and adjust seasoning with salt, acidity, or sweetness as needed.
- Assemble the salad: In a large mixing bowl, combine the chickpeas, diced or shredded chicken, cucumber, cherry tomatoes, red bell pepper, red onion, and olives. Add the chopped parsley and mint. Pour about two-thirds of the dressing over the mixture. Gently toss until everything is evenly coated, taking care not to mash the chickpeas.
- Add feta and crunch: Sprinkle the crumbled feta cheese over the salad and gently fold it in to keep some pieces intact. Add toasted nuts or seeds if using, just before serving to maintain their crunch.
- Adjust seasoning and dressing: Taste the salad and add more lemon juice, dressing, salt, or pepper as necessary. If the salad seems dry after resting, drizzle in the rest of the dressing or a little extra olive oil.
- Chill (optional) and serve: For best flavor, cover and chill the salad in the refrigerator for at least 20–30 minutes to let the flavors meld. Give it a gentle toss before serving and add a final sprinkle of parsley or feta if desired. Serve as a main dish, in lettuce cups, stuffed into pita bread, or alongside grilled vegetables or warm crusty bread.
Notes
- Using leftover cooked chicken saves preparation time.
- Rinsing chickpeas reduces sodium and improves flavor.
- Adjust vegetables and herbs to your preference or seasonal availability.
- Feta cheese adds creaminess but can be omitted for a dairy-free option.
- Toasted nuts or seeds add pleasant crunch and nutrition—try different varieties.
- The salad can be served immediately but tastes better after chilling.
- Store leftovers covered in the fridge and consume within 2 days for freshness.
