Ingredients
For Salad
- 15.5 ounce 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)
For 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 the chickpeas: Dump the drained and rinsed chickpeas into a large bowl and mash them with a potato masher or fork until most are mashed but not pureed, creating a chunky texture.
- Combine salad ingredients: Add the cooked shredded chicken, diced roasted red peppers, chopped olives, and sun-dried tomatoes to the bowl with the mashed chickpeas. Stir gently to mix all ingredients evenly.
- Prepare the dressing: In a large glass measuring cup or small bowl, whisk together the extra-virgin olive oil, lemon zest and juice, dried oregano, salt, garlic powder, onion powder, and ground black pepper until well combined.
- Dress the salad: Pour the dressing over the salad mixture and toss everything together to coat thoroughly. Taste the salad and adjust seasoning with extra salt or pepper if needed.
- Chill and serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled, either scooped with chips, over a bed of fresh arugula or greens, or tucked inside pita bread for a satisfying meal.
- Store leftovers: Place any leftovers in an airtight container and store in the refrigerator for up to 4 days to maintain freshness.
Notes
- Use Greek-style olives for a briny and savory flavor that complements the salad.
- Chilling the salad enhances the flavor blending; allow at least 15 minutes in the fridge.
- This salad is versatile – serve it on greens for a low-carb option or in pita pockets for a hearty meal.
- For extra crunch, add chopped cucumbers or celery if desired.
- Ensure sun-dried tomatoes are drained well from oil to avoid excess greasiness.
- Store leftovers properly to enjoy freshness and to prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
