Mediterranean Chickpea Chicken Salad

There’s nothing quite like a Mediterranean chickpea chicken salad with sun dried tomatoes recipe that delivers both incredible flavor and serious protein power in every bite. I discovered this combination during my competition prep days when I needed meals that satisfied my macro goals without sacrificing taste. My teenagers actually request this salad for their lunch boxes, which tells you everything you need to know about how delicious it really is.

Sunday meal prep in my kitchen always includes a big batch of this Mediterranean-inspired salad because it gets better as the flavors meld together. The combination of tender chickpeas, juicy chicken breast, and tangy sun-dried tomatoes creates a protein-packed meal that feels indulgent rather than restrictive. The creamy Greek yogurt dressing with Dijon mustard and fresh herbs transforms simple ingredients into something special — just like it does in my Healthy Chicken Salad Without Mayo recipe.

Let’s get cooking!

Why You’ll Love This Mediterranean Chickpea Chicken Salad

I’ve tested countless protein salad combinations over the years, and this Mediterranean chickpea chicken salad consistently wins in my household. The dual protein sources from chickpeas and chicken breast deliver an impressive 25 grams of protein per serving, keeping you satisfied for hours without that post-lunch energy crash. The creamy Greek yogurt base means you’re getting probiotics alongside your protein, while the sun-dried tomatoes add bursts of concentrated flavor that make every bite exciting. This salad comes together in under 15 minutes using ingredients you likely have on hand, making it perfect for busy weeknight dinners or weekend meal prep. My favorite aspect is how it improves with time – the flavors develop beautifully when chilled, so it’s actually better the next day than when you first make it.

Storage & Serving Tips

Store this Mediterranean chickpea chicken salad in an airtight container in the refrigerator for up to four days, though it rarely lasts that long in my house. Pro tip: I recommend letting it chill for at least 20 minutes before serving to allow the flavors to meld properly – this step makes a huge difference in taste. The salad is incredibly versatile and works beautifully stuffed into whole wheat pita pockets, served over mixed greens, or enjoyed with crackers — or try it wrapped in my 2-Ingredient Cottage Cheese Flatbread for an extra protein boost. I usually prepare a double batch on Sundays because it makes such convenient grab-and-go lunches throughout the week. For best results, add any delicate herbs like parsley just before serving to maintain their bright color and fresh flavor.

Conclusion

This Mediterranean chickpea chicken salad proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. The combination of protein, fiber, and Mediterranean-inspired ingredients creates a meal that’s both nutritious and genuinely delicious. Give this recipe a try, and I guarantee it’ll become your new go-to protein salad that actually tastes incredible.

Mediterranean Chickpea Chicken Salad with Sun Dried Tomatoes

A protein-packed Mediterranean-inspired salad with chickpeas, chicken breast, and sun-dried tomatoes in a creamy Greek yogurt dressing

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill Time 20 minutes mins

Total Time 15 minutes mins

Servings: 4 portions

Course: Lunch, Salad

Cuisine: American, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 0.33 cup full-fat Greek yogurt
• 3 tablespoons Dijon mustard
• 1 lemon lemon juice freshly squeezed
• 1 clove garlic finely minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon urfa biber or ½ teaspoon crushed red pepper flakes
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 1 can chickpeas 15-ounce, rinsed and drained
• 12 ounces cooked chicken breast shredded, about 2½ cups
• 2 stalks celery finely chopped
• 1-2 shallots shallots finely chopped
• 0.25 cup sun-dried tomatoes roughly chopped
• 0.5 cup fresh parsley roughly chopped

Equipment

• Large mixing bowl
• Whisk
• Fork or spoon for mashing
• Sharp knife
• Cutting board

Method

 

1. In a large mixing bowl, add Greek yogurt, Dijon mustard, lemon juice, minced garlic, olive oil, paprika, urfa biber, salt, and pepper. Whisk until smooth and well combined.
2. Add chickpeas to the bowl with the prepared dressing. Use the back of a spoon or fork to lightly smash the chickpeas, leaving some whole for texture.
3. Add the shredded chicken, chopped celery, diced shallots, sun-dried tomatoes, and chopped parsley to the bowl. Stir until evenly mixed.
4. If time allows, chill the chicken salad in the refrigerator for about 20 minutes before serving to let flavors meld.
5. Serve in bowls, use for sandwiches, or enjoy with crackers. Store leftovers in an airtight container in the refrigerator.

Notes

Store in refrigerator for up to 4 days in an airtight container. Serve on a bed of greens, in sandwiches or wraps, with crackers as a dip, stuffed in bell peppers or avocado halves, on whole grain toast, or with fresh vegetables.