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Chicken Chickpea Salad - Bright, Hearty, and Ready in Minutes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: About 2 cups, shredded or chopped. Rotisserie works great.
  • Chickpeas: 1 can (15 ounces), drained and rinsed.
  • Cucumber: 1 cup, diced. Persian or English cucumbers are ideal.
  • Cherry or grape tomatoes: 1 cup, halved.
  • Red onion: 1/4 cup, finely sliced or diced.
  • Bell pepper: 1 cup, diced (any color).
  • Fresh herbs: 1/2 cup chopped parsley and/or cilantro. Dill or mint also work.
  • Greens (optional): 3–4 cups arugula, baby spinach, or mixed greens.
  • Feta cheese (optional): 1/3 cup, crumbled.
  • Avocado (optional): 1, diced, added just before serving.
  • Extra-virgin olive oil: 1/4 cup.
  • Lemon juice: 3 tablespoons, freshly squeezed.
  • Dijon mustard: 1 teaspoon.
  • Garlic: 1 small clove, finely grated or minced.
  • Honey or maple syrup: 1 teaspoon (optional, to balance acidity).
  • Salt and black pepper: To taste.
  • Red pepper flakes: A pinch, optional for heat.

Method
 

  1. Prep the chicken: If using rotisserie, shred or chop it into bite-size pieces. If cooking from scratch, season lightly and cook until done, then cool and chop.
  2. Rinse the chickpeas: Drain and rinse under cold water to remove excess starch and salt. Pat dry for better texture.
  3. Chop the veggies: Dice the cucumber and bell pepper, halve the tomatoes, and finely slice the red onion.
  4. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, garlic, and honey. Add salt, pepper, and red pepper flakes. Taste and adjust.
  5. Toss the base: In a large bowl, combine chicken, chickpeas, cucumber, tomatoes, bell pepper, red onion, and herbs.
  6. Add the dressing: Pour over the salad and toss gently until everything is evenly coated.
  7. Finish and serve: Fold in feta and avocado, if using. Serve over greens or mix the greens right into the bowl.
  8. Let it rest (optional): For deeper flavor, cover and chill for 15–30 minutes before serving.