- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 360 kcal
Quick summary
“Complete and nutritious Mediterranean meal with sliced grilled chicken breast over a hearty cooked chickpea salad. The dish combines crunchy cucumber, cherry tomatoes, red onion, and black olives wrapped in citrus oregano vinaigrette.”
What you need to know
- The cooked chickpeas absorb the lemon and olive oil vinaigrette, acting as a protein base rich in vegetable fibers.
- Searing the chicken over medium-high heat retains internal juiciness, seasoned with sweet paprika and garlic powder.
- The combination of fresh parsley and mint provides a vibrant aromatic profile that revitalizes the vegetable set.
Ingredients
Main
- units (approx. 400g) Large chicken breasts (skinless and boneless)
- tablespoon Extra virgin olive oil
- teaspoon Sweet paprika
- teaspoon Garlic powder
- Salt
- Ground black pepper
- lata (400g) Cooked chickpeas (drained and rinsed)
- unit Medium cucumber (diced)
- cup Cherry tomatoes (halved)
- unit Small red onion (thinly sliced)
- cup Black or Kalamata olives (pitted, sliced)
- cup Salsa fresca picada
- cup Fresh chopped mint (optional)
- tablespoons Fresh lemon juice
- clove Small garlic (crushed)
- teaspoon Dry oregano
Instructions
Principal
- Season the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Make sure they are well coated, ensuring uniform flavor in every piece. This initial step is crucial for the taste of the final dish.
- Heat a grill or non-stick skillet over medium-high heat. Grill the chicken for 5-7 minutes on each side, or until cooked through. Let the chicken rest for 5 minutes before slicing to maintain juiciness.
- In a large bowl, combine the drained chickpeas, chopped cucumber, cherry tomatoes, red onion, and sliced olives. Add the chopped parsley and mint, if using, to enhance the freshness and Mediterranean aromas.
- In a small bowl, mix the olive oil, lemon juice, crushed garlic, oregano, salt, and pepper. Beat well until emulsified. The professional technique is to whisk vigorously for a homogeneous sauce, which will coat all ingredients with shine.
- Slice the grilled chicken into strips or cubes. Add the chicken to the bowl with the vegetables. Pour the sauce over all the ingredients. Mix gently so that everything is well coated and serve immediately or refrigerate. The short answer is: enjoy!
Chef's tips
- Wash the canned chickpeas in running water and drain very well in a sieve to eliminate brine residues.
- Let the grilled chicken breast rest for 5 minutes before slicing so the meat does not lose liquids on the board.
- Mix the vegetables and chickpeas with the sauce 15 minutes before serving to refine and intensify the flavors.
Variations
- Version with feta cheese: crumble 80 grams of authentic Greek feta cheese over the assembled salad before serving.
- Warm version: sauté the chickpeas in olive oil with a pinch of cumin powder before joining the fresh vegetables.
- Avocado version: add cubes of firm ripe avocado drizzled with lemon juice to enrich with good fats.
Substitutions
- The chicken breast can be replaced with grilled chicken thighs, fresh salmon fillet, or seared tuna cubes.
- The chickpeas can be substituted with cooked al dente black-eyed peas, brown lentils, or soft white beans.
- Black olives can be replaced with meaty kalamata olives or drained capers.
How to store
Keep the salad seasoned with the chicken in an airtight container in the refrigerator for up to 3 days. The chickpeas maintain a firm texture and absorb even more seasoning with the refrigeration time. Serve cold or at room temperature.
Can it be frozen?
Do not freeze this assembled salad, as the cucumber and tomatoes lose their consistency completely when thawing. Plain cooked chickpeas and raw seasoned chicken breasts freeze very well for up to 3 months in airtight bags.
What to serve with
Serve accompanied by slices of toasted whole wheat pita bread with olive oil, artisanal hummus paste, or sparkling mineral water.
Frequently asked questions
How do I keep grilled chicken breast from getting dry in a salad?
Grill for 5 to 7 minutes on each side over medium-high heat and respect the 5-minute rest on the board before cutting.
How to soften the sharpness of raw red onion in the salad?
Let the red onion slices soak in a bowl with water and ice cubes for 10 minutes before adding to the vegetables.
Is this salad suitable to take as a lunchbox to work?
It is excellent for meal prep; the chickpeas and firm vegetables do not wilt easily, maintaining flavor for days in the refrigerator.
Can I use chickpeas cooked from dried beans at home?
Yes, soak the dry grains for 12 hours and cook in the pressure cooker for 20 minutes until they are soft but firm.
