Save to Pinterest My tiny apartment kitchen was barely functioning, air conditioner dead in July, when I threw together this salad for the first time. Everything fresh from the farmers market, barely any cooking required. The combination hit my tongue and I literally stopped chewing. Sometimes the best discoveries happen when youre just trying not to turn on the stove in a heatwave.
Last summer I made this for a potluck at the last minute because I forgot my assigned dish. Three different people asked for the recipe before they even finished their first plate. The best part is watching people realize how much flavor is packed into something so simple and fresh.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken for extra flavor
- 1 can chickpeas (15 oz): Rinse thoroughly until the water runs clear to remove that metallic canned taste
- 1 cup cherry tomatoes: Halve them right before serving so they dont make everything soggy
- 1 cup cucumber: English 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 to mellow the sharp bite
- 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly, though both work fine
- 1/2 cup feta cheese: Creamy Greek feta is worth the extra money here, it transforms the whole salad
- 1/3 cup Kalamata olives: These add that essential brine that cuts through all the fresh vegetables
- 3 tbsp extra virgin olive oil: The good stuff matters since this dressing is so simple
- 2 tbsp fresh lemon juice: Bottled lemon juice cannot replace the brightness of fresh squeezed
- 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
- 1/2 tsp Dijon mustard: This helps the dressing emulsify so it doesnt separate on you
- 1 small garlic clove: Mince it finely so nobody gets an overwhelming raw garlic bite
- Salt and pepper: Taste the salad first before adding more since the feta and olives are already salty
Instructions
- Build your base:
- In a large bowl combine the cooked chicken, rinsed chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta, and olives. Make sure the bowl is big enough to toss everything without spilling.
- Whisk the magic:
- In a small jar or bowl, whisk together the olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper until the dressing thickens slightly and turns cloudy.
- Bring it together:
- Pour the dressing over the salad and toss gently with your hands or two large spoons. Everything should be glistening but not swimming in dressing.
- Let it rest:
- Serve immediately or refrigerate for 20 minutes to let the flavors meld. The salad tastes even better after the dressing has time to work into the chickpeas and chicken.
Save to Pinterest This became my go-to Sunday meal prep during a particularly busy month at work. The flavors somehow evolved each day, getting more complex and satisfying. My husband actually started requesting it over takeout.
Make It Your Own
Avocado adds incredible creaminess if you want something more substantial. I sometimes throw in diced bell peppers for extra crunch or swap the parsley for fresh basil when my garden is overflowing with it.
Serving Suggestions
Warm pita bread makes this feel like a complete meal. I also love scooping it onto a bed of mixed greens or stuffing it into a whole wheat wrap for an easy portable lunch the next day.
Make It Vegetarian
Omit the chicken entirely and add an extra can of chickpeas for a completely plant based version. The protein still holds up beautifully and the texture becomes even more satisfying with the extra beans.
- Chop all your vegetables ahead of time and store them separately in the fridge
- The dressing can be made in a jar and kept for up to a week
- This salad actually tastes better on day two so do not hesitate to make extra
Save to Pinterest Something about this salad just works, like the ingredients were always meant to be together. Hope it becomes as much of a staple in your kitchen as it has in mine.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad without dressing up to 4 hours in advance. Keep it covered in the refrigerator. Add the dressing just before serving to maintain crispness. Alternatively, dress it 20 minutes before serving for a chilled salad.
- → What are good substitutions for the chicken?
Rotisserie chicken works perfectly and saves time. Leftover roasted or grilled chicken also works well. For a vegetarian option, simply omit the chicken and add an extra half-can of chickpeas for protein.
- → How can I make this salad more filling?
Serve it over a bed of mixed greens or spinach for extra volume and nutrients. You can also add sliced avocado for creaminess, chopped bell peppers for crunch, or serve alongside warm pita bread for a heartier meal.
- → Is this salad truly gluten-free?
The salad components are naturally gluten-free. However, verify that your olives and any store-bought items were processed in gluten-free facilities. Always check ingredient labels if you have celiac disease or gluten sensitivity.
- → Can I modify the dressing?
Absolutely. Use red wine vinegar instead of lemon juice for tanginess, or add a drizzle of balsamic vinegar. You can also blend in a spoonful of hummus for creaminess or adjust oregano and garlic to your taste preference.
- → How should I store leftovers?
Store the salad and dressing separately in airtight containers for up to 2 days in the refrigerator. The vegetables and feta hold up well, though the salad is best enjoyed fresh. Dress just before eating to preserve texture.