A crunchy, fresh, flavourful and vibrant salad, this Chickpea Chicken Salad has bursts of flavour in every mouthful. This Mediterranean style salad has creamy feta, salty Kalamata olives, crunchy cucumber and juicy tomatoes, all together with shredded poached chicken and cooked chickpeas.
To poach the chicken, half fill a large cooking pot with water. Place onto the stovetop and turn to a high heat. Add the chicken breasts and place the lid onto the pot. Bring to a simmer and then reduce to a medium heat (after around 10 minutes). Cook for a further 20 minutes or until cooked through. The internal temperature should be 75°C or 165°F.
500 grams chicken breast
Once cooked, remove the chicken from the pot and place onto a chopping board. Use two forks to shred the chicken.
While the chicken is cooking, prepare all of your remaining salad ingredients - thinly slice the cucumber into rounds, slice the onion in half, peel and thinly slice across ways, slice all of the cherry tomatoes in half and remove the dill and thyme leaves from the stems. Slice the Greek feta in half lengthways and then thinly across ways.
Make the lemon herb dressing by whisking together the dijon mustard, lemon juice, honey, finely chopped parsley and sea salt. Gradually pour in the olive oil while whisking until well combined.
Assemble the salad by adding the sliced cherry tomatoes, cucumber and onion along with the shredded chicken, chickpeas, herbs and kalamata olives. Drizzle with salad dressing and then toss to combine. Add the feta to the bowl and gently toss, being careful not to break up the feta too much.
400 gram chickpeas, 400 grams mixed cherry tomatoes, 450 grams Lebanese cucumbers, 1 teaspoon thyme, 1 tablespoon dill, ½ cup Kalamata olives, 1 Red onion, 200 grams Greek feta, 1 batch lemon herb dressing
Serve straight away.
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Notes
Nutrition facts do not include the salad dressing and are based on this salad being served as a full meal.
Storage
meal prep - if meal prepping this salad, prepare the salad but store the salad dressing separately. Dress the salad on the day of eating to keep it at it's freshest. Salad made in this way will keep for up to 4 days in an airtight container.
how to store - if the salad has been prepared with the dressing, store the leftovers in an airtight container and consume within two days of making.
salad dressing - store the dressing in a seperate glass jar with the lid firmly fitted, in the fridge.
Serving Suggestions
This salad is delicious as is but can also be served with hummus and warm pita bread.