Chicken & Chickpea Salad
I make this Chicken & Chickpea Salad on repeat — it’s one of those easy, fridge-cleanout meals that still feels fresh and intentional. Shredded chicken and hearty chickpeas meet crunchy cucumber and sweet cherry tomatoes, all brightened with lemon and olive oil. It’s fast enough for a weeknight, portable enough for lunch, and flexible enough to please picky eaters. If you like speedy chicken salads, you might also enjoy my take on a 10-minute cranberry chicken salad for variety.
Why you’ll love this dish
This salad hits a lot of everyday goals: high protein, minimal cooking, and plenty of texture. Chickpeas add fiber and staying power, while shredded chicken provides lean protein. The lemon-olive oil dressing keeps things light and avocado or feta (if you choose) add creaminess and tang without weighing it down. It’s an ideal choice when you want something healthy but satisfying — think quick lunches, picnics, or a make-ahead dish for busy workweeks.
“Simple ingredients, bold flavor — this salad has become my go-to for lunches. It feels fresh but keeps me full.” — a regular reader
If you like seasonal spins, try pairing it with fall fruits and warm spices like in an autumn chicken salad with apples for colder months.
How this recipe comes together
Quick overview before you start:
- Use pre-cooked shredded chicken (rotisserie or leftovers) and canned chickpeas for speed.
- Chop cucumbers and halve cherry tomatoes for crispness and color.
- Whisk a bright lemon and olive oil dressing; season simply with salt and pepper.
- Toss everything together and add optional feta, avocado, or herbs to finish.
This whole process takes about 10–15 minutes if your chicken is already cooked.
Gather these items
What you’ll need:
- Shredded cooked chicken — rotisserie or poached (substitute: turkey or canned chicken)
- 1 can chickpeas, drained and rinsed (or cooked-from-scratch chickpeas)
- 1 small cucumber, diced (English or Persian cucumbers work well)
- 1 pint cherry tomatoes, halved
- Juice of 1 lemon (about 2 tablespoons)
- 2–3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: crumbled feta, diced avocado, fresh herbs (parsley, dill, or mint)
Notes and substitutions inline:
- For a grain boost, serve over cooked bulgur or couscous (see a related idea for a bright grain salad: bulgur salad with chickpeas).
- If you prefer a creamier dressing, stir in a spoonful of Greek yogurt or tahini.
Directions to follow
- Combine the solids: In a large bowl, add shredded chicken, drained chickpeas, diced cucumber, and halved cherry tomatoes. Toss lightly.
- Make the dressing: In a small bowl, whisk lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper until emulsified.
- Dress the salad: Pour the dressing over the bowl and toss until everything is evenly coated. Taste and adjust salt and pepper.
- Add finishers: Fold in crumbled feta, diced avocado, or chopped fresh herbs if using. Add avocado last to avoid mashing.
- Serve: Spoon over mixed greens, stuff into a pita, or pile onto bread for a hearty sandwich. If you want super-fast prep, use shredded rotisserie chicken like in our best-ever chicken salad approach.
Best ways to enjoy it
- On baby arugula or mixed greens for a light dinner.
- Stuffed into a warm pita pocket with a smear of hummus.
- As a sandwich with whole-grain bread and extra tomatoes.
- As a side for grilled fish or kebabs at a summer barbecue.
- Plate it in a shallow bowl, finish with a drizzle of good olive oil and lemon zest for an elevated presentation.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep avocado separate and add just before serving to prevent browning.
- Freezing: I don’t recommend freezing this salad once dressed (avocado and tomatoes change texture). You can freeze cooked shredded chicken separately for later use.
- Reheating: If you want warm chicken, reheat the shredded chicken alone and toss with fresh chickpeas and veggies. Reheat chicken to 165°F (74°C) for food safety.
- Food safety: Discard any salad left at room temperature for more than 2 hours (1 hour if it’s above 90°F / 32°C).
Pro chef tips
- Rinse and drain canned chickpeas well to remove excess sodium and canned taste. For extra flavor, gently smash a few chickpeas with the back of a fork so the dressing clings better.
- Zest the lemon before juicing for an extra bright note.
- Use flaky sea salt for finishing and a good quality olive oil — both make small ingredients pop.
- If adding feta, salt sparingly at the end; feta is salty on its own.
- Let the dressed salad sit 10–15 minutes before serving so flavors meld, but add avocado just before eating.
Creative twists
- Mediterranean: Add olives, red onion, oregano, and a drizzle of red-wine vinegar.
- Spiced North African: Stir in ground cumin, smoked paprika, and chopped preserved lemon.
- Curry chicken-chickpea salad: Swap lemon for lime, add a teaspoon of curry powder, and toss with yogurt.
- Grain bowl: Serve over quinoa or farro with roasted vegetables for a heartier meal.
- Vegetarian: Replace chicken with roasted cauliflower or firm tofu for a plant-based version.
Common questions
Q: How long does this salad take to make?
A: With pre-cooked chicken it takes about 10–15 minutes. If you need to cook chicken from scratch, add 20–25 minutes.
Q: Can I use dried chickpeas instead of canned?
A: Yes. Cook dried chickpeas until tender (typically 1–1.5 hours simmering or in a pressure cooker for ~35 minutes). Cool before adding. Rinsed canned chickpeas are the fastest option.
Q: Is this salad good for meal prep?
A: Yes — prepare the base (without avocado) and store in the fridge for up to 3 days. Add avocado and any fresh herbs just before serving for best texture.
Q: Can I freeze leftovers?
A: I don’t recommend freezing the fully dressed salad. Freeze only the cooked shredded chicken if you want to preserve components.
Q: How to keep avocado from browning?
A: Toss avocado with a little lemon juice and add right before serving. Keeping it separate until serving is simplest.
Conclusion
If you want another Mediterranean-style take on this combination, check out Chicken and Chickpea Salad Recipe | The Mediterranean Dish for more herb-forward ideas. For a grilled-protein variation that boosts the smokiness, see Grilled Chicken Chickpea Salad (High Protein Lunch Idea).
Chicken & Chickpea Salad
Ingredients
Main Ingredients
- 2 cups Shredded cooked chicken (rotisserie or poached) Can substitute with turkey or canned chicken
- 1 can Chickpeas, drained and rinsed Alternatively, use cooked-from-scratch chickpeas
- 1 small Cucumber, diced English or Persian cucumbers work well
- 1 pint Cherry tomatoes, halved
Dressing
- 2 tablespoons Lemon juice Juice of 1 lemon
- 2-3 tablespoons Extra-virgin olive oil
- to taste Salt and freshly ground black pepper
Optional Ingredients
- 1/2 cup Crumbled feta
- 1 avocado Diced avocado
- to taste Fresh herbs (parsley, dill, or mint) Optional finishers
Instructions
Preparation
- In a large bowl, add shredded chicken, drained chickpeas, diced cucumber, and halved cherry tomatoes. Toss lightly.
- In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper until emulsified.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt and pepper as needed.
Finishing Touches
- Fold in crumbled feta, diced avocado, or chopped fresh herbs if using, adding avocado last to avoid mashing.
- Serve by spooning over mixed greens, stuffing into a pita, or piling onto bread for a hearty sandwich.
