Description
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.
Ingredients
Scale
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
Instructions
- Combine all salad ingredients together in a large bowl.
- Whisk together all dressing ingredients.
- Drizzle dressing on top of salad and gently toss to mix everything together, making sure all ingredients are coated in the dressing.
- Serve immediately and enjoy!