Sheet Pan Greek Chicken Salad

This Sheet Pan Greek Chicken and Chickpea Salad combines Mediterranean flavors with the convenience of sheet pan cooking for a light yet satisfying meal. The crispy chickpeas and seasoned chicken pair perfectly with fresh vegetables and herbs, creating a vibrant salad that's as nutritious as it is delicious.

I created this recipe during a particularly busy week when I needed something healthy but didn't want to spend hours in the kitchen. It's now my go to summer dinner when I want something light but filling that doesn't require constant attention.

Ingredients

• Chicken breasts: the protein foundation of this dish that absorbs all the Mediterranean spices beautifully
• Chickpeas: transform into crispy nuggets of flavor in the oven while adding plant based protein
• Smoked paprika: provides a subtle smoky depth that elevates the entire spice blend
• Dried oregano: essential for authentic Greek flavor in both the protein and dressing
• Fresh herbs: dill and cilantro add brightness and complexity that dried herbs simply cannot match
• Arugula and romaine: create the perfect balance of peppery and crisp textures
• Feta cheese: adds creamy tanginess and that quintessential Greek finish

Step-by-Step Instructions

Prepare the spice blend:

Mix smoked paprika garlic powder cumin oregano and salt in a small bowl. This seasoning is the flavor foundation for both the chicken and chickpeas so make sure to mix it thoroughly.

Season the chickpeas:

After draining rinsing and patting dry spread chickpeas on half of your parchment lined sheet pan. Toss with olive oil and one third of your spice blend ensuring every chickpea gets coated. The drier your chickpeas the crispier they will become.

Prepare the chicken:

Place the diced chicken breast on the other half of the sheet pan. Drizzle with olive oil and sprinkle with remaining spice blend tossing until each piece is completely coated. Spread in an even layer to ensure uniform cooking.

Bake to perfection:

Place the sheet pan in a preheated 425°F oven for 20 to 25 minutes. Halfway through give everything a quick toss to promote even browning. The chicken should reach 165°F internally and the chickpeas should be golden and crispy.

Create the dressing:

While everything bakes whisk together olive oil red wine vinegar lemon juice dried oregano salt and Dijon mustard until completely emulsified. This bright dressing ties all the components together.

Prepare the vegetables:

Add red onion cucumber bell pepper and tomatoes directly to the dressing allowing them to marinate slightly which softens their raw edge and infuses them with flavor.

Assemble the salad:

Just before serving add the greens and fresh herbs to the dressed vegetables. Toss gently to coat everything evenly without bruising the delicate leaves.

Serve immediately:

Distribute the dressed salad into bowls. Top with the hot chicken and chickpeas then garnish with pepperoncini and feta cheese for the perfect finishing touch.

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The crispy chickpeas are absolutely my favorite part of this recipe. My daughter actually calls them little nuggets of gold and will steal them right off the sheet pan if I don't watch carefully. The first time I made this recipe we fought over who got the extra chickpeas!

Perfect Sheet Pan Tips

The key to crispy chickpeas is making sure they're completely dry before roasting. I always pat them thoroughly with paper towels or let them air dry for 15 minutes before seasoning and roasting. Space them well on the pan for maximum crispiness.

Make It Ahead

You can prep all components separately for easy assembly throughout the week. Store the roasted chicken and chickpeas in an airtight container refrigerated for up to 4 days. Keep the dressing separate in a jar and the chopped vegetables in another container. The greens should be stored with a paper towel to absorb excess moisture. Assemble just before serving for the freshest result.

Customize Your Bowl

This salad is incredibly versatile and welcomes many Mediterranean inspired additions. Try adding kalamata olives marinated artichoke hearts roasted red peppers or even a dollop of hummus. For a heartier version add cooked quinoa or orzo pasta to the base. During summer I often add diced watermelon for a sweet contrast to the savory elements.

Serving Suggestions

While delicious on its own this salad pairs beautifully with warm pita bread or pita chips for scooping. For a more substantial meal consider serving alongside Greek lemon soup or as part of a Mediterranean mezze platter with hummus tzatziki and stuffed grape leaves. The bright flavors also complement grilled seafood if you want to add another protein option.

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Recipe FAQs

→ Can I meal prep this Greek chicken salad?

Yes! Roast the chicken and chickpeas ahead of time and store separately from the vegetables and dressing. Prep the vegetables but keep the leafy greens separate. Assemble individual portions within 2-3 days, adding the dressing just before serving for maximum freshness.

→ What can I substitute for chickpeas?

White beans, cannellini beans, or even roasted sweet potatoes make excellent substitutes. For a grain option, try roasted farro or quinoa which will add a similar heartiness and nutritional profile to the dish.

→ How do I make chickpeas extra crispy?

For maximum crispiness, thoroughly pat the chickpeas dry after rinsing, remove any loose skins, and ensure they're spread in a single layer on the sheet pan. Adding a touch more olive oil can help, and don't crowd the pan. The longer they roast, the crispier they'll become.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in juicier meat. Cut them into similarly sized pieces and follow the same cooking instructions, though they may need a slightly longer cooking time depending on thickness.

→ What's a good vegetarian alternative for this dish?

Replace the chicken with halloumi cheese, tofu, or double the chickpeas. For a heartier vegetarian option, add cubed eggplant or zucchini to the sheet pan. These alternatives will absorb the spice blend beautifully while providing satisfying protein and texture.

→ How important are the fresh herbs in this recipe?

The dill and cilantro add bright, distinctive flavors that are characteristic of Mediterranean cuisine. If unavailable, substitute with parsley, mint, or basil. While dried herbs work in a pinch, fresh herbs provide superior flavor and texture to the finished dish.