If you know me, you know I love my sweets and baked goods. But you also know how much I love salads too.

It’s always my goal to show others that living a healthy lifestyle can be attainable and more importantly, enjoyable, so let’s talk about my Sheet Pan Greek Chicken and Chickpea Salad. It’s so easy to make and tastes like summer. You’ll love it!

SALAD SEASON

As warmer weather approaches, I couldn’t be more excited to transition from soup season to salad season. And this incredibly delish, light but hearty, simple Sheet Pan Greek Chicken and Chickpea Salad is the best way to kick it off.

Best part is that it only takes 15 minutes to prep + 25 minutes of cooking the chicken and chickpeas. I know one-pan meals tend to get all the love, but let’s hear it for sheet pan meals, amiright?

Packed with protein, Mediterranean flavors and colorful veggies, this will quickly become a staple salad you’ll make all season long. It’s the sheet pan summer salad of all our dreams.

THE BEST SHEET PAN SUMMER SALAD

I feel like we all live for a meal that tastes great, fuels our bodies, and takes minimal time + effort to make. I personally promise that this salad goes above and beyond doing all of those things.

So satisfying, so nutrient-packed and flavor-filled, and makes for a quick and easy lunch or dinner any day. Starting with a savory spice blend made of smoked paprika, garlic powder, cumin, oregano and salt that the chicken and chickpeas are tossed in, it’s the best way to deliciously enjoy an antioxidant-rich, high-protein meal.

Making this the tastiest, light-but-hearty salad are all the yummy fiber-boosting, vitamin-bursting veggies like cucumber, red bell pepper, cherry tomatoes and of course a little lettuce. I used arugula and romaine in this one for a slightly-spicy, crisp + refreshing base.

To add a salty, tangy taste, I also included some pepperoncini and of course, what’s a Greek salad without feta? Tossed all together in a light and lovely, lemony dressing, and topped with fresh herbs, it seriously is the best sheet pan summer salad.

A GREEK CHICKEN AND CHICKPEA SALAD OBSESSION

If you’ve tried my Greek Feta Fries or Greek Burgers, then you understand my Mediterranean-obsession and how it’s probably the only cuisine that rivals my deep love of tacos.

Make this Sheet Pan Greek Chicken and Chickpea Salad once and I have a feeling you’ll be hooked, even if you don’t share in my Medi obsession. It’s that good. So simple, bright and flavorful. Can’t wait to hear what you think!

INGREDIENTS YOU’LL NEED:

Spice Rub:

  • Smoked paprika
  • Garlic powder
  • Ground cumin
  • Dried oregano
  • Kosher salt

For the Sheet Pan:

  • Chicken breasts
  • Chickpeas
  • Olive oil

For the Salad:

  • Olive oil
  • Red wine vinegar
  • Lemon juice
  • Dried oregano
  • Kosher salt
  • Dijon mustard
  • Red onion
  • English cucumber
  • Red bell pepper
  • Cherry tomatoes
  • Baby arugula 
  • Romaine lettuce
  • Fresh dill
  • Fresh cilantro 
  • Pepperoncini
  • Crumbled Feta cheese

HOW TO MAKE MY SHEET PAN GREEK CHICKEN AND CHICKPEA SALAD

Preheat the oven to 425. Line a sheet pan with parchment paper.

Make the Spice Rub:

In a small bowl, mix together the smoked paprika, garlic powder, cumin, oregano, and salt. Set aside.

For the Sheet Pan:

Add the chickpeas (drained, rinsed + patted dry) to the sheet pan and drizzle over one tablespoon of olive oil. Season with about 1/3 of the spice rub and toss to combine until all the chickpeas are evenly coated. Push the chickpeas to 1/2 of the sheet pan.

Add the chicken to the empty half and season with the remaining olive oil and spice blend. Toss to combine until the chicken is evenly coated, and spread in an even layer.

Transfer the sheet pan to the middle rack of the oven and bake for 20-25 minutes until the chicken is cooked through and the chickpeas are crisp, tossing them halfway through. 

Make the Salad:

Meanwhile, make the salad. In a large mixing bowl, add the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and Dijon mustard. Whisk well until the dressing is totally emulsified.

To the dressing, add the red onion, cucumber, bell peppers, and cherry tomatoes. Toss to combine.

Just before serving, add the arugula, romaine, dill, and cilantro. Toss to combine. 

To Serve:

Divide the salad into bowls and top with chicken and crispy chickpeas. Garnish with pepperoncini and feta. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

Option to solely use chickpeas for plant-based protein. If so, you may want to use two cans instead. Alternatively, if you’d like to use just chicken, that works too! Again, maybe use about 2 pounds in this case, to ensure you’re keeping it high-protein.

For the spices and herbs, omit or add in any favorites based on your preferred taste. For the dressing, you could try using honey mustard instead of Dijon mustard to sweeten it up a bit or spicy brown mustard to add a small kick, although I haven’t tested either of these, so I’d recommend to start small and taste test.

Any color bell pepper works, or even mix in a couple different ones for some added color. You could also try banana peppers instead of pepperoncini, and baby cucumbers, or any cucumber really. Feel free to use just romaine instead of arugula, your favorite vegan cheese instead of feta if preferred, and add olives if you’d like.

WHAT IS THE DIFFERENCE BETWEEN A GREEK AND MEDITERRANEAN SALAD?

While both salads incorporate fresh veggies, olive oil + herbs and spices, the main difference is the use of specific ingredients. For example, Greek salad typically includes feta cheese and Kalamata olives and is essentially the epitome of a classic Mediterranean dish. On the other hand, a Mediterranean salad usually includes a protein like fish or chicken, or even a grain like farro or quinoa. You’ll often find the two used somewhat interchangeably, though, so you can’t go wrong no matter what Greek, or Medi-style ingredients you use.

HOW DO YOU KEEP SHEET PAN CHICKEN FROM DRYING OUT?

The key here is to ensure your chicken is either marinated, or tossed in an oil-based seasoning or spice rub in the case of my recipe here. This will help to keep the chicken from drying out as it cooks in the oven. Also, when you’re cooking a chicken breast (or any cut) whole, once done cooking, it’s always recommended to let your chicken sit for a couple minutes to maintain the juices before slicing.

LOVE THIS SHEET PAN SALAD? HERE’S MORE EASY, HIGH-PROTEIN, HEALTHY MEALS:

BBQ Salmon Bowls

Southwest Chicken Wraps

Crockpot Chicken Tinga Tacos

Viral Watermelon Summer Salad

Greek Chicken Salad With Feta Pesto

Crispy Hot Honey Chicken Caesar Salad

Sheet Pan Greek Chicken and Chickpea Salad

By Rachael DeVaux
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4 – 6
This simple Sheet Pan Greek Chicken and Chickpea Salad is incredibly delish, light but hearty, and the best way to kick off salad season.

Ingredients 

For the Spice Rub:

  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons kosher salt

For the Sheet Pan:

  • 1.5 pounds chicken breasts, diced into 1-inch cubes
  • 1 can chickpeas, drained, rinsed and pat dry
  • 2 tablespoons olive oil, divided

For the Salad:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 1/4 cup minced red onion
  • 1 English cucumber, diced
  • 1 large red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula
  • 4 cups chopped romaine
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh cilantro
  • Pepperoncini, drained and sliced
  • Crumbled Feta cheese

Instructions 

  • Preheat the oven to 425. Line a sheet pan with parchment paper.

Make the Spice Rub:

  • In a small bowl, mix together the smoked paprika, garlic powder, cumin, oregano, and salt. Set aside.

For the Sheet Pan:

  • Add the chickpeas (drained, rinsed + patted dry) to the sheet pan and drizzle over one tablespoon of olive oil. Season with about 1/3 of the spice rub and toss to combine until all the chickpeas are evenly coated. Push the chickpeas to 1/2 of the sheet pan.
  • Add the chicken to the empty half and season with the remaining olive oil and spice blend. Toss to combine until the chicken is evenly coated, and spread in an even layer.
  • Transfer the sheet pan to the middle rack of the oven and bake for 20-25 minutes until the chicken is cooked through and the chickpeas are crisp, tossing them halfway through.

Make the Salad:

  • Meanwhile, make the salad. In a large mixing bowl, add the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and Dijon mustard. Whisk well until the dressing is totally emulsified.
  • To the dressing, add the red onion, cucumber, bell peppers, and cherry tomatoes. Toss to combine.
  • Just before serving, add the arugula, romaine, dill, and cilantro. Toss to combine.

To Serve:

  • Divide the salad into bowls and top with chicken and crispy chickpeas. Garnish with pepperoncini and feta. Enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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