Juicy chicken and chickpeas with feta, olives, and fresh vegetables in a bright Mediterranean dressing. Perfect for lunch or light dinner.
# Ingredient List:
→ Protein
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup Kalamata olives, pitted and halved
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a large mixing bowl, combine the cooked chicken, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta cheese, and halved Kalamata olives.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, and minced garlic until well emulsified. Season with salt and freshly ground black pepper to taste.
03 - Pour the prepared dressing over the salad ingredients and toss gently until all components are evenly coated with the vinaigrette.
04 - Taste the salad and adjust seasoning as needed. Serve immediately at room temperature or refrigerate for 20 minutes for a chilled presentation.
