Tzatziki Chickpea Chicken Salad

Two pita halves filled with a chickpea salad containing cucumber, red onion, black olives, herbs, and a creamy dressing, served on a plate with lemon slices and pita bread on the side.

5 from 1 vote

Tzatziki Chickpea Chicken Salad

Looking for a flavorful, protein-packed lunch that doesn't involve mayo? This Tzatziki Chickpea Chicken Salad is here to shake up your usual routine. It's fresh, crunchy, herby, and creamy all at once thanks to a homemade tzatziki sauce that doubles as the dressing. With rotisserie chicken, chickpeas, cucumbers, and kalamata olives, this salad is bursting with Mediterranean flavor and makes the perfect meal prep option for busy weeks.

Course Main Course

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Total Time 10

Servings Servings

Calories 527kcal

Author Nicole Modic

Ingredients

2 ½ Cups Rotisserie Chicken shredded and chopped
15 Ounces Chickpeas 1 can drained and rinsed
⅔ Cup Kalamata Olives
½ Red Onion thinly sliced
2 Persian Cucumbers finely chopped

Tzatziki Sauce

1 Cup Greek Yogurt
3 Cloves Garlic mashed
1 Lemon juiced
3 Tablespoons Dill chopped
⅓ Cup Mint chopped
½ Teaspoon Kosher Salt

Instructions

To make this chicken salad, start by chopping the rotisserie chicken into small, bite-sized pieces.
Add the chopped chicken to a large mixing bowl, then add in the drained chickpeas, kalamata olives, thinly sliced red onion, and finely chopped cucumbers.
Next, prepare the tzatziki sauce. In a separate bowl, add the Greek yogurt, mashed garlic, lemon juice, chopped dill, chopped mint, and kosher salt.
Whisk the sauce ingredients together until fully incorporated and creamy.
Pour the tzatziki sauce over the chicken salad mixture. Toss everything together until well combined and coated in the sauce.
Enjoy in a pita, over greens, or straight from the bowl!
Store any leftovers in a covered container in the fridge for up to 5 days.

Video

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