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chickpea chicken salad

15-Minute Chickpea Chicken Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 3 cups cooked chicken, shredded
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese
  • ¼ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp fine sea salt
  • Freshly ground black pepper
  • ⅓ cup chopped fresh parsley

Method
 

  1. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper until smooth, about 30 seconds.
  2. Add the chickpeas, chicken, cucumber, bell pepper, and red onion. Toss gently until everything is evenly coated, about 1 minute.
  3. Fold in the feta and parsley just before serving. Taste and adjust salt or lemon if needed. Serve right away or chill for 10 minutes.

Notes

Store leftovers in the fridge and they’ll taste even better the next day. The parsley loses its color, so add a fresh handful before serving. If you like a creamier salad, stir in a spoonful of Greek yogurt with the dressing.