Ingredients
Salad
- 15.5 ounces canned chickpeas, drained and rinsed
- 3 cups cooked and shredded chicken
- ½ cup finely diced jarred roasted red peppers, drained
- ⅓ cup roughly chopped pitted Greek-style olives
- ¼ cup finely chopped sun dried tomatoes in oil, drained (about 2 ounces)
Dressing
- ¼ cup extra-virgin olive oil
- Zest and juice of one large lemon (about 2 tablespoons juice)
- ½ teaspoon dried oregano
- ¼ teaspoon salt, or to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Ground black pepper, to taste
Instructions
- Mash Chickpeas: Dump the chickpeas into a large bowl and mash them using a potato masher or fork until most are mashed but not completely puréed, maintaining some texture.
- Combine Salad Ingredients: Add the cooked shredded chicken, diced roasted red peppers, chopped olives, and chopped sun-dried tomatoes to the bowl with the mashed chickpeas. Stir everything together gently to combine.
- Prepare Dressing: In a large glass measuring cup or small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, dried oregano, salt, garlic powder, onion powder, and ground black pepper until well combined.
- Toss Salad with Dressing: Pour the dressing over the chickpea and chicken mixture, then toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning if needed.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve scooped with chips, over a bed of arugula or other greens, or tucked into pita bread for a delicious meal.
- Store Leftovers: Keep any leftover salad in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- For added freshness, serve the salad over a bed of peppery arugula or mixed greens.
- Can be paired with pita bread or chips for a satisfying meal or snack.
- Adjust the salt and pepper in the dressing to your taste.
- Shredded rotisserie chicken works well to save time in meal prep.
- This salad is perfect for make-ahead lunches and keeps well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
