Mediterranean Rotisserie Chicken and Chickpea Salad with Lemon-Tahini Dressing

Begin by shredding the leftover rotisserie chicken into bite-sized pieces and set aside. Rinse and drain one can of chickpeas, then place them in a large mixing bowl.

Chop one cucumber into small cubes and add it to the bowl with the chickpeas. Dice one red bell pepper and add it to the mixture for a pop of color and sweetness.

Finely chop a handful of fresh parsley and add it to the bowl for a burst of freshness. In a separate small bowl, whisk together 1/4 cup of tahini, the juice of one lemon, 2 tablespoons of olive oil, and a pinch of salt and pepper to create the dressing.

Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well-coated.

Finally, fold in the shredded rotisserie chicken, mixing until evenly distributed. Serve the salad chilled or at room temperature, garnished with additional parsley if desired.