Protein-packed salad combining chicken, chickpeas, feta, and olives in a bright lemon dressing. Gluten-free and ready in 30 minutes.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup Kalamata olives, pitted and halved
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons lemon juice, freshly squeezed
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a large mixing bowl, combine the cooked chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, crumbled feta cheese, and Kalamata olives.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 20 minutes for a chilled presentation.
