Chicken & Chickpea Salad
A quick and healthy salad combining shredded chicken, chickpeas, cucumber, and cherry tomatoes, dressed with a bright lemon-olive oil vinaigrette.
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.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Avocado should be kept separate and added just before serving to prevent browning. The salad can be served chilled or at room temperature. For added flavor, let the dressed salad sit for 10-15 minutes before serving.