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To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl. Keep refrigerated until ready to use.
❤Rachel
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Greek Chickpea Salad + Tzatziki Dressing
In case you haven’t noticed…chopped salads are totally my jam!
They are VERY versatile and EXTREMELY satisfying!
Several nights each week I’ll make a big ole’ chopped salad of some sort (there are DOZENS of chopped salad recipes here on the site!) to go with dinner, and I always make enough to take for lunches the next day!
The crisp-tangy Greek flavors happening in THIS one, are EXCEPTIONAL alongside a juicy BBQ chicken breast, OR makes for a good meal all on its own – thanks to that protein boost in those little chickpeas!
Makes about 4 servings
Ingredients:
- 2 medium English cucumbers, chopped
- 1 large yellow bell pepper, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 medium red onion, diced
- 1 can of chickpeas, drained and rinsed
- ½ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
Tzatziki dressing:
- 1/3 cup plain Greek yogurt
- 1 Tbsp extra virgin olive oil
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp fresh lemon zest
- 1-2 fresh garlic cloves, minced or pressed
- a small handful of fresh dill, chopped
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Instructions:
To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl. Keep refrigerated until ready to use.
In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
Allow flavors to blend for at least 10 minutes before eating.
Stays good in the fridge for about 24 hours.
Enjoy and remember to tag me @CleanFoodCrush in your creations!
❤Rachel
Ingredients
- 2 medium English cucumbers, chopped
- 1 large yellow bell pepper, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 medium red onion, diced
- 1 can of chickpeas, drained and rinsed
- ½ cup pitted kalamata olives, halved
- ½ cup crumbled feta cheese
Tzatziki dressing:
- 1/3 cup plain Greek yogurt
- 1 Tbsp extra virgin olive oil
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp fresh lemon zest
- 1-2 fresh garlic cloves, minced or pressed
- a small handful of fresh dill, chopped
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Instructions
- To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
- Keep refrigerated until ready to use.
- In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
- Allow flavors to blend for at least 10 minutes before eating.
- Stays good in the fridge for about 24 hours.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 medium English cucumbers, chopped
- 1 large yellow bell pepper, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 medium red onion, diced
- 1 can of chickpeas, drained and rinsed
- ½ cup pitted kalamata olives, halved
- ½ cup crumbled feta cheese
Tzatziki dressing:
- 1/3 cup plain Greek yogurt
- 1 Tbsp extra virgin olive oil
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp fresh lemon zest
- 1-2 fresh garlic cloves, minced or pressed
- a small handful of fresh dill, chopped
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Instructions
- To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
- Keep refrigerated until ready to use.
- In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
- Allow flavors to blend for at least 10 minutes before eating.
- Stays good in the fridge for about 24 hours.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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