Name: Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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); 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

Jump to Recipe· 4.3 from 46 reviews

If you’re looking to jazz up your meal rotation with something that bursts with Mediterranean flair but skips the heaviness of mayo, you’re in for a treat with this Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe. It’s a vibrant, flavor-packed salad that perfectly balances creamy mashed chickpeas with tender chicken, tangy olives, sun-dried tomatoes, and zesty lemon dressing. This dish is as versatile as it is delicious, bringing a colorful and healthy punch to your table whether you’re serving it as a side or a light main. Trust me, once you try this recipe, it will quickly become one of your favorite go-to dishes.

Ingredients You’ll Need

This image shows several small white bowls arranged on a white marbled surface, each holding different ingredients. The largest bowl at the bottom left is filled with shredded light beige chicken. To its right, a smaller white bowl contains bright red chopped roasted peppers. Above that, a small white bowl holds chopped mixed olives in shades of green and dark purple. Above the olives, there is a wooden bowl filled with a beige powder. Next to it, a white bowl contains dark red sun-dried tomatoes. Above this, another white bowl is filled with pale beige chickpeas. Above the chickpeas, there is a clear glass bottle with golden olive oil. To the left of the bottle, a small black bowl holds a small amount of ground beige spice. Below that, a white bowl holds a green dried herb. Next to that, a white bowl contains a mix of ground black pepper and white salt. At the top left, a white bowl contains a halved lemon and a small pile of yellow lemon zest. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role, contributing layers of flavor, texture, and bright colors that make the salad so inviting and satisfying.

15.5 ounce canned chickpeas, drained and rinsed: The creamy base that adds protein and a satisfying bite.

3 cups cooked and shredded chicken: Tender, savory, and hearty, it rounds out the salad perfectly.
½ cup finely diced jarred roasted red peppers, drained: Adds a sweet smokiness and vibrant red color.
⅓ cup roughly chopped pitted Greek-style olives: Brings salty, briny notes to awaken your taste buds.

¼ cup finely chopped sun-dried tomatoes in oil, drained: Offers concentrated tangy sweetness and a unique chewy texture.
¼ cup extra-virgin olive oil: The luscious base of the dressing, delivering richness and depth.
Zest and juice of one large lemon (about 2 tablespoons juice): Adds refreshing brightness that balances the richness.

½ teaspoon dried oregano: Provides that iconic Mediterranean herbal flavor.
¼ teaspoon salt: Enhances all the natural flavors—adjust to taste.
¼ teaspoon garlic powder: Gives a subtle but essential savory kick.

¼ teaspoon onion powder: Adds complexity and warmth to the dressing.
Ground black pepper: For just the right amount of mild heat and depth.

How to Make Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe

A white bowl sits on a white marbled surface, filled with four distinct layers: the bottom left layer is made of pale yellow chickpeas, the bottom right has bright red diced roasted peppers, the top left consists of shredded white chicken, and the top right features chopped green olives mixed with sun-dried tomatoes. A woman's hand holds the bowl on the left side, while another woman's hand uses a black spoon to mix the olives and chicken on the right side. Nearby on the marble background, there are small white dishes with salt and pepper, lemon zest, half a lemon, and a glass bottle of olive oil. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Mash the Chickpeas

Start by dumping those drained chickpeas into a large bowl. Grab a potato masher or sturdy fork and mash them until most are broken down but still have a bit of texture. This creates a creamy yet chunky base that will carry all the wonderful flavors of the salad.

Step 2: Combine the Salad Ingredients

Next, add the shredded chicken, roasted red peppers, chopped olives, and sun-dried tomatoes to the mashed chickpeas. Give everything a good stir so that all those contrasting textures and flavors start mingling beautifully.

Step 3: Whisk Up the Dressing

In a separate bowl or a glass measuring cup, mix together the extra-virgin olive oil, lemon zest and juice, dried oregano, salt, garlic powder, onion powder, and black pepper. Use a whisk or fork to emulsify this vibrant dressing until everything is combined and fragrant.

Step 4: Toss Salad with Dressing and Chill

Pour the dressing over your salad mixture and toss to coat every bit in that lemony, herby goodness. Taste and tweak the seasoning if needed. For best results, cover and chill the salad in the fridge for at least 15 minutes to let all the flavors marry and deepen.

How to Serve Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe

Garnishes

A sprinkle of fresh chopped parsley or a few crumbled feta cheese cubes takes this salad to the next level with fresh herbal notes and a creamy tang. Toasted pine nuts or slivered almonds add a delightful crunch that contrasts nicely with the soft chickpeas and chicken.

Side Dishes

This lively salad pairs wonderfully with warm pita bread, crispy baked flatbreads, or a simple side of roasted vegetables. It also complements Mediterranean staples like grilled zucchini, eggplant, or a light couscous dish.

Creative Ways to Present

Try serving this salad stuffed inside pita pockets with a handful of peppery arugula for a satisfying handheld lunch. Spoon it over a bed of mixed greens to turn it into a refreshing, filling salad bowl, or simply scoop it up with crunchy vegetable chips for a guilt-free snack party favorite.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container and keep them in the fridge for up to 4 days. This salad actually tastes better the next day as the flavors continue to develop, so it’s perfect for meal prep or an easy grab-and-go lunch.

Freezing

This Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe is best enjoyed fresh or chilled, so freezing is not recommended. Some ingredients like olives and roasted peppers can lose texture, and the dressing may separate after thawing.

Reheating

Since this is a cold salad, there’s no need to reheat. If you prefer it at room temperature, take it out of the fridge about 20 minutes before serving to bring out the flavors even more.

FAQs

Can I use canned chicken instead of cooked shredded chicken?

You can, but fresh cooked and shredded chicken offers better texture and flavor. Canned chicken tends to be softer and less flavorful, so consider seasoning it well if you opt to use it.

Is this salad suitable for meal prepping?

Absolutely! This salad holds up well in the fridge for several days and actually tastes better as the flavors meld. Just keep it chilled until ready to eat.

Can I substitute fresh herbs for the dried oregano?

Yes, fresh oregano or even fresh thyme would work beautifully. Use about 1 to 2 tablespoons of chopped fresh herbs in place of the dried oregano for a bright, fresh flavor.

How can I make this dish vegan?

Simply omit the chicken and add more chickpeas or your favorite plant-based protein like marinated tofu or tempeh for a delicious vegan twist.

What can I serve this salad with for a complete meal?

This salad pairs great with warm pita bread and a side of roasted vegetables or a bowl of hearty lentil soup to round out a nutritious and satisfying meal.

Final Thoughts

This Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe is such a gem—full of flavor, color, and texture without any heaviness. It’s an easy, healthy dish that will brighten up your lunch or dinner with minimal effort and maximum deliciousness. I’m confident once you try it, you’ll find yourself making it again and again, just like I do. Go ahead, give it a whirl, and enjoy the sunshine of the Mediterranean on your plate!

Mediterranean-Style Chickpea and Chicken Salad (No Mayo) Recipe

Ingredients You’ll Need