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Sheet Pan Greek Chicken and Chickpea Salad

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

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!