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Chicken & Chickpea Salad

A refreshing and protein-packed salad made with shredded chicken, chickpeas, and fresh vegetables, perfect for busy weeknights or lazy weekends.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Shredded chicken Cooked and ready to go
  • 1 can Chickpeas Canned or cooked, your choice
  • 1 cup Diced cucumbers For a refreshing crunch
  • 1 cup Halved cherry tomatoes For bursts of sweetness
Dressing Ingredients
  • 2 tablespoons Lemon juice For a zingy kick
  • 2 tablespoons Olive oil Smooth and rich
  • to taste Salt Essential flavor booster
  • to taste Pepper Essential flavor booster
Optional Ingredients
  • 1/2 cup Feta cheese Because cheese is life
  • 1 whole Avocado Creamy goodness
  • 1/4 cup Fresh herbs For extra flavor

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, chickpeas, diced cucumbers, and halved cherry tomatoes. Toss them together well.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad mixture and toss everything to combine nicely.
  4. If you’re feeling fancy, add feta cheese, avocado, or fresh herbs, and mix them in gently.
  5. Serve the salad over greens, in a pita, or as a sandwich filling.

Notes

This salad keeps well in the fridge for 3-4 days. Store it in an airtight container. Prepare the chicken and veggies ahead, but add the dressing right before serving to keep everything crisp. For a vegan option, substitute chicken with roasted sweet potatoes or tofu.