Save Pin The first time I threw this salad together, I was standing in my kitchen at 7pm on a Tuesday, completely out of dinner inspiration. I had leftover chicken from Sunday, a random can of chickpeas in the pantry, and a container of cherry tomatoes that needed to be used immediately. No recipe, just hunger and desperation guiding my hands.
My sister-in-law Sarah was over that desperate Tuesday night, watching me toss ingredients into a bowl with zero technique. When we finally sat down to eat, she stopped mid-bite and asked for the recipe. I had to laugh and tell her there was no recipe, just whatever I could find in the fridge. Now she requests it every time she visits.
Ingredients
- Chicken breast: Rotisserie chicken from the grocery store works beautifully here, saving you time and adding that cooked-all-day flavor
- Chickpeas: Rinse them really well under cold water to remove the metallic canned taste and pat them dry so they dont make the salad soggy
- Cherry tomatoes: Look for ones that feel heavy for their size, and cut them in half right before serving so they stay firm
- Cucumber: English or Persian cucumbers work best because they have thinner skin and fewer seeds
- Red onion: If youre sensitive to raw onions sharpness, soak the sliced onion in cold water for 10 minutes before adding
- Fresh parsley: Flat-leaf Italian parsley has more flavor than curly, and it holds up better in the dressing
- Feta cheese: Block feta that you crumble yourself has a better texture than pre-crumbled, which can be dry and powdery
- Kalamata olives: These dark purple Greek olives add the perfect briny punch that makes everything taste Mediterranean
- Extra-virgin olive oil: Use the good stuff here since the dressing is simple and the oil really shines through
- Fresh lemon juice: Roll the lemon on the counter before cutting to help release more juice
- Dried oregano: Rub the oregano between your fingers before adding to wake up its oils
- Dijon mustard: This is the secret ingredient that helps the dressing emulsify and stay creamy
- Fresh garlic: Grate the garlic on a microplane for a smoother texture without any harsh chunks
Instructions
- Prep your ingredients:
- Get everything chopped and ready before you start, moving around your cutting board in an assembly line of chicken, tomatoes, cucumber, onion, and parsley. The kitchen will start smelling amazing before you even mix anything together.
- Combine the salad ingredients:
- Grab your largest bowl and add the chicken, chickpeas, vegetables, herbs, feta, and olives. I usually leave the feta to add last so it doesnt completely melt into everything else.
- Make the dressing:
- Whisk the olive oil, lemon juice, oregano, mustard, garlic, salt, and pepper in a small bowl until thickened. The mustard helps everything come together into a creamy emulsion that coats each bite perfectly.
- Toss and serve:
- Pour the dressing over the salad and use two spoons to gently fold everything together. Taste a piece of chicken with the dressing and adjust the seasoning if needed, then serve right away or let it chill for flavors to meld.
Save Pin Last summer, I brought this salad to a neighborhood potluck and came home with an empty bowl and three recipe requests on my phone. Something about the combination of creamy feta, bright lemon, and those briny olives just makes people keep coming back for seconds.
Make It Your Own
The beauty of this salad is how forgiving it is. Ive added diced avocado when I wanted extra creaminess, thrown in bell peppers for more crunch, and even swapped the feta for goat cheese when thats what I had in the fridge. It never disappoints.
Meal Prep Magic
This is one of those rare salads that actually gets better over time. The chickpeas soak up the dressing, the onions mellow out, and everything develops this wonderful Mediterranean harmony. I make a big batch on Sundays and eat it for lunch all week.
Serving Suggestions
While this salad is fantastic on its own, sometimes I serve it over a bed of mixed greens or stuff it into a whole wheat pita for a more substantial meal. A slice of warm crusty bread on the side never hurts either.
- Let the salad come to room temperature before serving if youve chilled it
- Save some feta to sprinkle on top right before serving for that restaurant presentation
- The leftovers will keep for up to 4 days in the refrigerator
Save Pin This salad has become my go-to for everything from quick weeknight dinners to impromptu gatherings. Theres something joyful about eating food that tastes this fresh and vibrant.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator. Keep the dressing in a separate container and toss everything together just before serving to maintain the crispness of the vegetables and the freshness of the ingredients.
- → What's the best way to cook chicken for this salad?
For the most convenient option, use rotisserie chicken from your grocery store. If cooking fresh, poach or grill chicken breasts for 12-15 minutes until cooked through. Let cool completely before dicing or shredding to use in the salad.
- → Can I make this salad vegetarian?
Absolutely. Simply omit the chicken and increase the chickpeas to 1.5 cans or add other plant-based proteins like tofu, lentils, or beans. The chickpeas and feta provide ample protein and keep the Mediterranean flavors intact.
- → How can I customize this salad?
Add sliced avocado for creaminess, chopped bell peppers or radishes for extra crunch, artichoke hearts for authenticity, or sundried tomatoes for deeper flavor. Serve over mixed greens, arugula, or spinach for a bed base instead of as a standalone salad.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Ensure your Dijon mustard is labeled gluten-free if you have celiac disease or gluten sensitivity, and always verify that processed olives and feta don't contain gluten additives.
- → How should I store leftovers?
Store the salad components in an airtight container for up to 3 days. Keep the dressing separate and add it just before eating to prevent sogginess. The salad is best enjoyed fresh, but it can be consumed cold from the refrigerator.