Valley Fig Growers

Greek-Style Chickpea, Chicken, and California Fig Salad

This refreshing salad is excellent served over a bed of greens with Whole-Wheat Pita Chips

Serves 8


  • 2 (15 ounce) cans chickpeas, rinsed
  • 2 cups shredded rotisserie chicken
  • 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces 
  • 1/2 small red onion, minced
  • 1/2 large cucumber, peeled, halved lengthwise, seeded and chopped small
  • 1/4 cup minced fresh mint
  • 1/4 cup crumbled feta cheese (about 1 ounce)
  • 1 tablespoon minced fresh parsley
  • 5 tablespoons fresh lemon juice
  • 2 tablespoons minced pitted kalamata olives
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • salt and pepper
  • 1 avocado, halved, pitted, and cut into 1/2-inch pieces


  1. Toss the chickpeas, chicken, figs, onion, cucumber, mint, feta, and parsley together in a large bowl. In a separate bowl, whisk the lemon juice, olives, mustard, oil and garlic together, then pour over the chickpea mixture and toss to coat. Season with salt and pepper to taste. Top with avocado and serve.

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Nutrition Information

amount per serving

Calories 306
% Calories from Fat 29%
Fat 10g
Cholesterol 35mg
Protein 15g
Carbohydrates 39g
Fiber 6g
Iron 4mg
Sodium 374mg
Calcium 89mg