Greek Chicken and Chickpea Salad (Print)
Delicious Mediterranean-inspired meal with spiced chicken, crispy chickpeas, and fresh veggies tossed in a zesty herb dressing.
# Ingredients:
→ Spice Rub
01 -
2 teaspoons smoked paprika
02 -
2 teaspoons garlic powder
03 -
1/2 teaspoon ground cumin
04 -
2 teaspoons dried oregano
05 -
1 1/2 teaspoons kosher salt
→ Sheet Pan Ingredients
06 -
1.5 pounds chicken breasts, diced into 1-inch cubes
07 -
1 can chickpeas, drained, rinsed, and pat dry
08 -
2 tablespoons olive oil, divided
→ Salad Ingredients
09 -
1/4 cup olive oil
10 -
2 tablespoons red wine vinegar
11 -
2 tablespoons lemon juice
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon kosher salt
14 -
1 teaspoon Dijon mustard
15 -
1/4 cup minced red onion
16 -
1 English cucumber, diced
17 -
1 large red bell pepper, diced
18 -
1 cup cherry tomatoes, halved
19 -
4 cups baby arugula
20 -
4 cups chopped romaine
21 -
1/2 cup chopped fresh dill
22 -
1/2 cup chopped fresh cilantro
23 -
Pepperoncini, drained and sliced
24 -
Crumbled feta cheese
# Steps:
01 -
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
02 -
In a small bowl, mix the smoked paprika, garlic powder, cumin, oregano, and salt. Set aside.
03 -
Add the chickpeas to the sheet pan. Drizzle with 1 tablespoon of olive oil and season with 1/3 of the spice rub. Toss to coat and push to one side of the sheet pan.
04 -
Add the chicken to the other side of the sheet pan. Drizzle with 1 tablespoon of olive oil and the remaining spice rub. Toss to coat and spread in an even layer.
05 -
Bake in the middle rack of the oven for 20-25 minutes until the chicken is cooked through and the chickpeas are crisp, tossing halfway through cooking.
06 -
In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and Dijon mustard until fully emulsified.
07 -
Add the red onion, cucumber, bell pepper, and cherry tomatoes to the dressing. Toss to combine.
08 -
Just before serving, add the arugula, romaine, dill, and cilantro to the salad. Toss to combine.
09 -
Divide the salad into bowls and top with the cooked chicken and crisp chickpeas. Garnish with pepperoncini and crumbled feta. Serve immediately.