Chic Chickpea & Chicken Salad by Ross Mathews

Total Time
1 hr
30 min
30 min
This colorful, crunchy salad recipe has so many variations! Looking to save time? Buy a rotisserie chicken, remove the skin, and chop up the white meat instead of cooking your own. Have leftover fresh veggie sticks in your fridge? Finely chop them and swap them in for some of the other fresh vegetables. Want a little heat? Add a pinch of crushed red pepper flakes to the dressing. Don’t want to make your own dressing? No worries! Use your favorite bottled low-fat Italian dressing instead.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Table salt

½ tsp, plus extra for dressing

Black pepper

¼ tsp, freshly ground, plus extra for dressing

Garlic powder

1 pinch(es)

Dried oregano

1 pinch(es)

Canned chickpeas (garbanzo beans)

30 oz, rinsed and drained

Red onion

1 medium, finely chopped

Green bell pepper

1 medium, finely chopped

Red bell pepper

1 medium, finely chopped

Cherry tomatoes

1½ cup(s), quartered


1½ cup(s), chopped, florets

Canned artichoke hearts, drained

½ cup(s), quartered, drained, quartered (or use frozen)

Sliced pitted green olives

½ cup(s)

Crumbled feta cheese

4 oz

Fresh parsley

¼ cup(s), Italian-variety, finely chopped


¼ cup(s), finely chopped

Olive oil

¼ cup(s)

Red wine vinegar

¼ cup(s)


1 item(s), medium, juiced

Dijon mustard

2 Tbsp


  1. Preheat the oven to 350℉. Coat a small, shallow roasting pan or glass baking dish with cooking spray.
  2. Season the chicken with salt, pepper, garlic powder, and oregano. Bake until the thickest part of the chicken reaches an internal temperature of 165℉, about 30 to 40 minutes. Remove from the oven and let cool.
  3. Meanwhile, in a large bowl, combine the chickpeas, vegetables, olives, feta, parsley, and basil. Set aside.
  4. In a small bowl, whisk together the oil, vinegar, lemon juice, mustard, and a pinch each salt and pepper. Set aside.
  5. Chop the cooled chicken into bite-size pieces. Add to the large bowl with the vegetables and pour the dressing over top. Toss to coat and refrigerate until ready to eat.
  6. Serving size: about 2 rounded cups