Description
A vibrant and refreshing Greek Chickpea Salad tossed with a creamy tzatziki dressing, perfect for any meal.
Ingredients
Scale
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 2 cups diced Persian or English cucumber
- 2 cups halved cherry tomatoes
- 1/2 cup diced red onion
- 1/2 cup kalamata olives, halved
- 1 tablespoon fresh chopped dill
- 1/2 cup plain Greek yogurt (2 percent or whole milk)
- Zest and juice of a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder or 1 clove, grated or minced
- 1/3 cup crumbled feta cheese
- Kosher salt and fresh ground black pepper to taste
Instructions
- Add all of the salad ingredients—chickpeas, cucumber, tomatoes, red onion, olives, and dill—into a large serving bowl.
- In a smaller bowl, whisk together the dressing ingredients: Greek yogurt, lemon zest and juice, red wine vinegar, olive oil, garlic powder, and salt and pepper.
- Pour the dressing into the salad bowl and gently stir everything together with a rubber spatula until all components are evenly coated.
- Taste for seasoning and adjust if necessary.
- Serve immediately, or refrigerate for about 30 minutes for enhanced flavors.
Notes
Chop all vegetables uniformly for an even bite and allow the salad to marinate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg