When does a salad become a meal? When it’s loaded with tender chicken, healthy chickpeas, and delicious Cabot Cheddar! Red bell peppers, black olives, and grape tomatoes offer the delightful crunch of crisp veggies. Lemon juice, red wine vinegar, and olive oil combine to create a light and zesty dressing that perfectly accents the fresh garden tastes of the salad. Hints of garlic, parsley, mint, and oregano bring out refreshing herb notes, and garbanzo beans add the chickpea flavor that is a signature of Mediterranean dishes. Rounding out the recipe is juicy shredded chicken and cubed Cabot Sharp Cheddar that make this lactose free dish more than your average Mediterranean salad. Once you’ve given it a try, be sure to rate and review the dish to share your thoughts!
This Mediterranean chickpea salad makes a tasty and satisfying meal that you can feel great about! Chickpeas are a great source of healthy antioxidants and fiber, so this salad introduces significant health benefits into your diet. The light dressing is a great alternative to traditional high-fat dressings, so you don’t have to worry about counting calories. And our Cabot Sharp Cheddar is naturally lactose- and gluten-free. You can also make this Mediterranean salad as a perfect side dish for parties or potlucks. Refrigerate any leftovers for a refreshing lunch salad.
No matter how you serve it, this delicious chickpea salad will quickly become a favorite. The crisp veggies, tender chicken, yummy cheddar cheese, and light dressing make a delightful combination any time of year. Cabot is committed to producing the very best cheeses on the planet, and that commitment shines through in every product we craft. Don’t forget to review the dish and let us know how you enjoyed our Mediterranean chicken-chickpea salad!
1 (15-ounce) can garbanzo beans, rinsed and drained
1½ cups cooked, shredded chicken
4 ounces Cabot Sharp Cheddar, cubed (about 1 cup)
1 cup chopped red bell pepper
1 cup grape tomatoes, halved
¼ cup chopped red onion
¼ cup sliced black olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh oregano
⅓ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
COMBINE first 10 ingredients in a medium bowl; set aside. Combine olive oil and remaining ingredients in a small bowl; stir with a wire whisk or fork until well combined.
POUR olive oil mixture over garbanzo bean mixture; stir well to combine. Serve immediately, or cover and chill to allow flavors to meld.
Delicious! I made mine without the chicken and it ended up feeling like there was too much of the olive oil mixture. Next time I’ll try it with half the amount of olive oil, vinegar and lemon juice.
I really enjoyed this the day I made it but liked it even more the times I had it as leftovers the rest of the week. The way the flavors melded the longer it marinated was perfect!
I tried this salad and found it one of the best salads. It was so delicious and it tasted better after it had time to marinate all the flavors together, Will make again and take to pot lucks whenever possible. Will also make copies of the reipe and hand out to those that want to make themselves.
Have made this several times, always great. I used chicken that had been barbecued with Caesar dressing. I substituted dry oregano and left out mint since I did not have any on hand. Very, very good!
Really delicious and easy to make, especially on a warm hot day when you don’t feel like cooking. I did not have mint on hand so made it without and it was still delicious!
This was amazing! I grilled the chicken, which added to the flavor. Great for gatherings.