In a large bowl, mix drained canned chickpeas, diced red onion, and halved cherry tomatoes. Set aside.

Heat skillet over medium heat. Cut chicken breast into 1/2 in thick strips and add salt/ pepper to taste. Add chicken to skillet with a bit of olive oil. Take off heat once fully cooked.

Chop cooked chicken strips into smaller pieces to your liking and add to bowl of veggies. Stir.

Once mixture has been stirred a few times, add feta cheese and greek style vinegrette. Stir well.

Store in fridge for about 30 mins and enjoy!