Preparation Time: 30 minutes

Cook Time:

Cut: Boneless chicken Cooked Chicken


1/4 cup (60 ml) olive oil
3 garlic cloves, minced
1 Tbsp (15 ml) lemon zest
1/4 cup (60 ml) lemon juice
1 tsp (5 ml) each salt, black pepper, and ground cumin
2 cups (500 ml) canned chickpeas, drained and rinsed
1 cup (250 ml) cherry tomatoes, halved
5 Medjool dates, pitted and diced
3 mini cucumbers, sliced or 1/2 English cucumber seeded and sliced
1/2 cup (125 ml) chopped roasted red pepper, or fresh
1/4 cup (60 ml) finely chopped parsley
1/4 cup (60 ml) chopped fresh mint and additional for garnish, if desired
3/4 cup (180 ml) crumbled feta cheese
2 cups (500 ml) shredded or cubed cooked chicken


In a large bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, and cumin.

Add chickpeas, tomatoes, dates, cucumber, roasted red peppers, parsley and mint and toss to combine.

Add the feta and the chicken and gently toss again.

Transfer to a serving platter and garnish with fresh mint, if desired before serving.