Easy Greek Chicken Salad with Crispy Chickpeas Recipe
This Greek Chicken Salad with Crispy Chickpeas is fresh, hearty, and full of bright Mediterranean-inspired flavor. Juicy lemon oregano chicken is served over crisp greens with cucumber, tomatoes, red onion, Kalamata olives, feta, and crunchy roasted chickpeas, then finished with a homemade vinaigrette that doubles as the marinade.
Ingredients
For the Lemon Oregano Vinaigrette and Marinade
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1 clove garlic minced, or ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Crispy Chickpeas
- 1 15- ounce can chickpeas drained, rinsed, and patted dry
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Salad
- 2 thin-sliced chicken breasts
- 6 cups chopped romaine or mixed greens
- 1 Persian cucumber sliced
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
Instructions
- Make the vinaigrette. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
- Marinate the chicken. Add the thin-sliced chicken breasts to a shallow bowl or zip-top bag. Pour half of the vinaigrette over the chicken and toss to coat. Reserve the remaining vinaigrette for serving. Marinate for 10–20 minutes while you prep the chickpeas.
- Roast the chickpeas. Preheat the oven to 425°F. Pat the chickpeas very dry, then toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
- Cook the chicken. Heat a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through to 165°F. Let rest for 5 minutes, then slice.
- Assemble the salad. Divide romaine, cucumber, tomatoes, red onion, olives, and feta between two bowls. Top with sliced chicken and crispy chickpeas. Drizzle with the reserved vinaigrette and serve.
Notes
- Do not reuse marinade as dressing. Divide the vinaigrette before adding it to the raw chicken.
- For extra crispy chickpeas, pat them very dry before roasting.
- For a shortcut, use rotisserie chicken or store-bought grilled chicken and make the vinaigrette just as the dressing.
- To make it heartier, serve with warm pita, or add cooked orzo, quinoa, or rice.
Did You Make This Recipe?
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