Chicken & Chickpea Salad
A vibrant and satisfying salad that balances tenderness and crunch, making it a delightful choice for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Rotisserie chicken works beautifully for a time-saving option.
- 1 can (15 oz) chickpeas Drained and rinsed.
- 1 cup cherry tomatoes, halved Adds a burst of color and flavor.
- ½ cup red bell pepper, diced Enhances the salad's freshness.
- ½ cup cucumber, diced Contributes a refreshing crunch.
- ¼ cup red onion, finely chopped Adds depth to the flavor profile.
- ¼ cup fresh parsley, chopped Elevates the overall taste.
- ¼ cup feta cheese, crumbled Optional; adds a creamy and tangy richness.
Dressing Ingredients
- 3 tbsp olive oil Serves as the perfect base for the dressing.
- 2 tbsp lemon juice Brightens the flavors.
- 1 tsp Dijon mustard Adds an extra layer of taste.
- 1 clove garlic, minced Enhances the dish with its bold essence.
- ½ tsp dried oregano Provides warmth to the mix.
- ½ tsp salt Essential for flavor enhancement.
- ¼ tsp black pepper Adds a subtle kick.
Instructions
Preparation of Dressing
- Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 minced clove of garlic, ½ teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a small bowl until smooth.
Assembling the Salad
- In a large bowl, combine 2 cups of shredded chicken, 1 can of chickpeas, 1 cup of halved cherry tomatoes, ½ diced red bell pepper, ½ diced cucumber, ¼ finely chopped red onion, and ¼ cup of fresh parsley. Gently toss together.
Serving
- Pour the dressing over the salad and toss to coat evenly. If using feta cheese, sprinkle it on top.
- Chill in the fridge for 15-30 minutes before serving to enhance flavors, or serve immediately.
Notes
Avoid overdressing and ensure your veggies are fresh. You can prepare the dressing ahead of time to intensify flavors.