Save to Pinterest Last summer my sister dropped by unexpectedly with a bag of garden tomatoes and fresh parsley from her balcony. We stood in my tiny kitchen chopping vegetables while catching up about everything and nothing. That afternoon we threw together whatever was in the fridge and ended up with this salad that somehow tasted like sunshine. Now it's the first thing I make when I want something that feels indulgent but still leaves me light and energized.
I brought this to a friends potluck last month and watched three different people ask for the recipe before they even finished their first helping. My neighbor Sarah texted me the next day saying her teenagers who usually turn their noses up at anything with chickpeas went back for seconds. Something about the combination of salty feta bright lemon and those briny olives just makes people happy.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store works perfectly here and saves time
- 1 can chickpeas: Rinse them really well and pat them dry so they absorb all that dressing
- 1 cup cherry tomatoes: The sweeter and juicier the better since they pop when you bite into them
- 1 cup cucumber: English or Persian cucumbers stay crunchier longer than regular ones
- 1/4 cup red onion: Soak the sliced onion in ice water for ten minutes to tame the bite
- 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly and looks prettier too
- 1/2 cup feta cheese: Block feta you crumble yourself tastes so much better than pre crumbled
- 1/3 cup Kalamata olives: These bring that essential salty brine that makes it taste authentically Mediterranean
- 3 tbsp olive oil: Extra virgin is worth it here since the dressing is so simple
- 2 tbsp lemon juice: Freshly squeezed makes a huge difference in brightness
- 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 and stay creamy
- 1 small garlic clove: Minced finely so you dont bite into any raw chunks
- Salt and pepper: Go lighter on salt since the feta and olives are already salty
Instructions
- Prep your ingredients:
- Everything should be diced and chopped before you start assembling so the tossing goes quickly and nothing gets bruised or crushed.
- Make the dressing first:
- Whisk the olive oil lemon juice oregano Dijon garlic salt and pepper in a small bowl until it thickens slightly and turns opaque.
- Combine everything:
- Toss the chicken chickpeas tomatoes cucumber onion parsley feta and olives in a large bowl then pour over the dressing and mix gently.
- Taste and adjust:
- Serve right away or let it chill for twenty minutes which lets the flavors marry even more deeply.
Save to Pinterest Last week my dad called me from the grocery store asking what he needed to make that salad again. He said it was the first time in thirty years of cooking that my mom actually asked him to write down a recipe instead of just remembering it.
Make It Your Way
Sometimes I swap the chicken for canned wild salmon when I want those omega threes. Other times I add diced avocado for creaminess that balances the bright lemon perfectly.
Serving Suggestions
Warm pita bread on the side turns this from salad into something that feels like a complete meal. I also love serving it over a bed of mixed greens with extra dressing on the side.
Storage and Meal Prep
This keeps beautifully in the fridge for up to three days though the tomatoes will soften a bit over time. The flavors actually develop and get better after marinating together.
- Store in an airtight container and give it a good stir before serving
- If taking to work pack the dressing separately and toss when ready to eat
- The chickpeas will absorb some dressing so you might want to make extra
Save to Pinterest Hope this becomes one of those recipes you turn to again and again when you need something that feels special but comes together without any stress at all.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the ingredients and dressing separately up to 24 hours in advance. Store them in airtight containers in the refrigerator and toss together just before serving to maintain the crisp texture of vegetables.
- → What can I substitute for feta cheese?
You can use crumbled goat cheese, grated Parmesan, or skip the cheese entirely for a dairy-free version. For a vegan option, try nutritional yeast or a dairy-free feta alternative made from almonds or tofu.
- → How do I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Note that the vegetables may soften slightly, but the dish will remain delicious.
- → Can I use canned chicken instead of fresh?
Yes, canned chicken works well in a pinch. Drain it thoroughly and flake before adding to the salad. Rotisserie chicken is another excellent time-saving option that adds great flavor.
- → Is this suitable for meal prep?
Absolutely! Portion the salad into individual containers and store the dressing separately. This prevents sogginess and allows you to enjoy fresh-tasting lunches throughout the week. The chickpeas and chicken make it especially filling.
- → What other vegetables can I add?
Bell peppers, radishes, artichoke hearts, roasted red peppers, or fresh spinach all work beautifully. You can also add avocado for creaminess or grilled zucchini for extra Mediterranean flair.