Grilled Chicken and Chickpea Mediterranean Salad

Grilled Chicken and Chickpea Mediterranean Salad
  • Prep Time: 20
  • Total Time: 80
  • Servings: 4

Recipe Tags

About this Recipe

Fire up the grill to make this healthy and hearty grilled chicken mediterranean salad with tomatoes, feta cheese, chickpeas, a ton of fresh herbs.


1 Package (2 pieces) Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts
.25 cup (60 mL) Red wine vinegar
1 tsp (5 mL) Dijon mustard (or dry mustard powder)
1 tsp (5 mL) Dried oregano
1 Clove garlic, minced
1 tbsp (15 mL) Chopped fresh parsley
Pinch sugar
Salt and pepper
.5 tsp (2 mL) Lemon juice
.5 cup (125 mL) Olive oil
1 (19 oz/540 mL) Can chickpeas, rinsed and drained
2 cups (500 mL) Cherry tomatoes, halved
1 cup (250 mL) Cubed Feta cheese
.25 cup (60 mL) Chopped fresh herbs (parsley, thyme, oregano)
Salt and pepper


PLACE chicken in a re sealable plastic bag. Whisk together the next 9 ingredients. Pour ½ cup (125 mL) of the mixture over the chicken and massage the marinade into the chicken. Refrigerate for one hour. Reserve the remainder of marinade to use as salad dressing.

PREHEAT BBQ to medium high heat. Lightly coat the grill with non stick cooking spray. Place chicken on the grill and cook for 6 7 minutes per side or until evenly char grilled and the internal temperature is 165°F (74°C). Remove from grill and set aside to cool slightly.

CUT chicken in to 1” (2.5 cm) cubes and place in a large salad bowl. Add chickpeas, tomatoes, Feta cheese, herbs, salt and pepper. Drizzle with reserved salad dressing and toss lightly to coat.


Use leftover chicken souvlaki for this recipe in place of chicken breasts.

Serve with toasted Dempster’s® Pita Pockets and hummus on the side.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (72)

Show More Comments

No Comments yet