Description
This Sheet Pan Greek Chicken and Chickpea Salad is a vibrant and healthy meal combining smoky, spiced chicken and crispy chickpeas roasted together on a sheet pan, served atop a fresh and flavorful salad with Mediterranean-inspired ingredients and a zesty dressing. Perfect for a quick weeknight dinner or a nutritious lunch, this recipe offers a delightful balance of protein, veggies, and herbs with a creamy feta garnish.
Ingredients
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
Sheet Pan Ingredients
- 1.5 pounds chicken breasts, diced into 1-inch cubes
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil, divided
Salad Dressing
- 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
Salad
- 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
Garnish
- Pepperoncini, drained and sliced
- Crumbled Feta cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking and make cleanup easy.
- Make the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, ground cumin, dried oregano, and kosher salt. Mix thoroughly and set aside to use as the seasoning base.
- Prepare Chickpeas: Place the drained, rinsed, and thoroughly dried chickpeas on one half of the lined sheet pan. Drizzle with one tablespoon of olive oil and sprinkle about one-third of the prepared spice rub over them. Toss well to coat all chickpeas evenly, then push them to one side of the pan.
- Prepare Chicken: Place the diced chicken breasts on the other half of the sheet pan. Drizzle with the remaining tablespoon of olive oil and sprinkle the leftover spice rub. Toss gently to coat the chicken pieces evenly and arrange them in a single even layer to ensure proper roasting.
- Roast: Transfer the sheet pan to the oven's middle rack and roast for 20-25 minutes. Halfway through cooking, toss the chickpeas to promote even crisping. Roast until the chicken is thoroughly cooked (internal temperature should reach 165°F) and the chickpeas are crisp and golden.
- Make the Dressing: While the chicken and chickpeas roast, prepare the salad dressing. In a large mixing bowl, whisk together 1/4 cup olive oil, red wine vinegar, lemon juice, dried oregano, kosher salt, and Dijon mustard until the mixture is fully emulsified.
- Add Salad Vegetables: To the dressing, add the minced red onion, diced English cucumber, diced red bell pepper, and halved cherry tomatoes. Toss well to evenly coat all vegetables with the dressing.
- Assemble Greens: Just before serving, add the baby arugula, chopped romaine, fresh dill, and fresh cilantro to the bowl with the dressed vegetables. Toss gently to combine everything thoroughly.
- Serve: Divide the salad mixture between four bowls. Top each serving with the roasted chicken pieces and crispy chickpeas. Garnish with sliced pepperoncini and a generous sprinkle of crumbled feta cheese for a burst of tangy flavor. Serve immediately and enjoy your fresh, flavorful meal!
Notes
- Ensure chickpeas are well dried before roasting to achieve maximum crispiness.
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use fresh herbs like dill and cilantro to enhance the salad’s vibrant flavor.
- Feel free to add olives or sliced red onion to customize the salad further.
- The salad is best served immediately to maintain crispness of greens and chickpeas.
- Leftovers can be stored separately in airtight containers; reheat chicken and chickpeas gently in the oven to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
