Greek Chickpea Salad Recipe
Ingredients
- 15 oz chickpeas, drained and rinsed if using canned
- 2 cups cucumber, skin on, quartered and sliced
- 1 large yellow bell pepper, diced
- 1.5 cups cherry tomatoes, halved or quartered
- 1 red onion, diced
- ½ cup pitted Kalamata or black olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley leaves, chopped
Greek Yogurt Dressing:
- Makes about 1 cup
- 1/4 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- 2 Tbsp fresh lemon juice
- 1.5 Tbsps apple cider vinegar
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- sea salt and fresh black pepper, to your taste
Instructions
- In a small bowl whisk all dressing ingredients until well combined.
- Set aside.
- Place all salad ingredients in a large bowl. Pour dressing over and toss gently to combine.
- For meal prep, keep the salad and dressing in separate containers and combine them just before serving.
- Lasts 2-3 days refrigerated.
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