Ingredients

Scale

15.5 ounce canned chickpeas, drained and rinse
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 of juice
½ teaspoon dried oregano
¼ teaspoon salt , or to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
ground black pepper

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Instructions

In a large bowl, mash the drained chickpeas with a potato masher or fork until most are mashed but not pureed.
Add the cooked chicken, roasted red peppers, olives, and sun-dried tomatoes to the bowl and stir well to combine.
In a large glass measuring cup or small bowl, whisk together the dressing ingredients thoroughly.
Pour the dressing over the salad mixture and toss to coat evenly. Taste and adjust the seasoning as needed.
Chill in the fridge for at least 15 minutes to allow the flavors to meld together. Serve with chips, over greens like arugula, or in pita bread. Store leftovers in an airtight container in the fridge for up to 4 days.

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Notes

Feel free to add additional vegetables like cucumbers or cherry tomatoes for extra freshness.
This salad is great for meal prep; it can be made in advance and stored in the fridge for quick lunches during the week.
Adjust the seasoning to your taste, especially the lemon juice and salt.

Author: Marry
Prep Time: 10 minutes
Cook Time: N/A
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 2g
Sodium: 390mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 9g
Protein: 28g
Cholesterol: 70mg