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close up of the chicken salad with feta and chickpeas in a white bowl before serving

Mediterranean Chicken Salad

Jenni Cole
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Mediterranean
Servings 6 servings
Calories 161 kcal

Ingredients
  

  • 10 ounces cooked chicken breast, cubed or shredded 280 g
  • 1 15 ounce can Chickpeas, drained 439 g
  • 1 cup diced Persian cucumbers 150 g
  • 1 cup quartered grape tomatoes 175 g
  • 1 cup chopped Bell pepper any color 130 g
  • 1 cup diced red onion 130 g
  • ¼ cup roughly chopped Flat leaf parsley 10 g
  • ¾ cup cubed feta cheese 115 g
  • ¼ teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice 30 g
  • 1.5 tablespoons extra virgin olive oil 22.5 g
  • 1 tablespoon apple cider vinegar 15 g

Instructions
 

  • In a large bowl, combine the cooked diced chicken, chickpeas, cucumbers, tomatoes, bell pepper, onion, parsley, feta, and salt in a big bowl.
  • In a small bowl, mix lemon juice, olive oil, and apple cider vinegar until combined.
  • Pour the dressing over the salad and toss gently to coat evenly. Chill for an hour to blend the flavors, or serving it right away is fine too. Adjust seasonings as needed. Enjoy!

Notes

 
  • Other mix-in ideas include kalamata olives, diced artichoke hearts, or fresh chopped herbs like oregano or basil.
  • Leftovers will keep in the fridge for 4-5 days.
  • The entire salad weighs 1275 g, which makes each serving 213 g.
  • To adjust the macros: More protein- add more beans, More carbs- add more beans or add quinoa. Fat- increase or decrease the cheese and/or olive oil.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 7gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 371mgPotassium: 383mgFiber: 1gSugar: 3gVitamin A: 1307IUVitamin C: 43mgCalcium: 112mgIron: 1mg
Keyword Mediterranean chickpea salad
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