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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.
ā¤Rachel
..
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
- Ā½ cup pitted Kalamata olives, halved
- Ā½ 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.
Ā 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!
ā¤Rachel
Ā
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
- Ā½ cup pitted kalamata olives, halved
- Ā½ 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 Ā© Copyright CleanFoodCrush Ā® 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
- Ā½ cup pitted kalamata olives, halved
- Ā½ 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 Ā© Copyright CleanFoodCrush Ā® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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