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 Chickpeas: Dump the chickpeas into a large bowl and mash with a potato masher or fork until most of them are mashed but not puréed. This creates a hearty base texture for the salad.
- Mix Salad Ingredients: Add the cooked and shredded chicken, roasted red peppers, olives, and sun-dried tomatoes to the bowl with the mashed chickpeas. Stir everything together until well combined.
- Prepare Dressing: In a large glass measuring cup or small bowl, combine the extra-virgin olive oil, lemon zest and juice, dried oregano, salt, garlic powder, onion powder, and ground black pepper. Whisk the dressing until emulsified and flavorful.
- Toss Salad: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Adjust the seasoning to taste if needed.
- Chill: Cover the bowl and chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Serve and Store: Enjoy the salad scooped with chips, served over a bed of arugula or greens, or packed into pita bread. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- You can adjust the amount of lemon juice and olive oil to suit your preferred dressing consistency and tartness.
- For added freshness, garnish with chopped fresh parsley or mint before serving.
- This salad is versatile and can be served as a side dish or a light main course.
- If using dried sun-dried tomatoes instead of jarred in oil, rehydrate them in warm water before chopping and adding.
- Use gluten-free pita or chips to keep the dish gluten-free if serving with accompaniments.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
