Description
A refreshing and filling salad made with chicken, chickpeas, and crunchy veggies, dressed in a lemony, garlicky dressing.
Ingredients
Scale
- 2 cups cooked chicken (grilled, rotisserie, or leftover)
- 1 can chickpeas (rinsed)
- 1 cup chopped cucumber
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (chopped)
- 1/2 cup feta cheese (optional)
- 1/4 cup Kalamata olives (optional)
- 1/4 cup fresh parsley or dill
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp oregano
- Salt to taste
- Pepper to taste
Instructions
- Combine chicken and chickpeas in a mixing bowl.
- Add chopped cucumber, cherry tomatoes, red onion, feta cheese, Kalamata olives, and parsley or dill.
- Mix the dressing with lemon juice, olive oil, garlic, oregano, salt, and pepper in a small jar or bowl.
- Pour the dressing over the salad and toss gently.
- Serve immediately or store in the fridge for later.
Notes
The salad keeps well in the fridge for 3 to 4 days. Keep dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg