Greek Chickpea Salad #HappyNewWeek Let’s Eat Well this week! LOTS of parties, …
Greek Chickpea Salad
Let’s Eat Well this week! 💪
LOTS of parties, bbq’s, and family fun in the sun…still going strong!
You’re gonna need food! This bright tangy salad + dressing is one of my favorites! 🍅🍋
Double or Triple the recipe (trust me!) makes 4 servings
15oz 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
In a small bowl whisk all dressing ingredients until well combined.
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.