Description
A refreshing and creamy Mediterranean chickpea salad that combines the goodness of chickpeas with fresh vegetables and a delicious creamy dressing.
Ingredients
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons olive oil
- 3 tablespoons finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 1/2 teaspoon coarse salt
- few grinds of fresh ground black pepper
- pinch of crushed red pepper flakes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 small yellow bell pepper, diced small
- 1 small Persian cucumber, diced small
- 1/2 a small red onion, diced small
- 1 cup cherry tomatoes, halved
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 1/2 teaspoon coarse salt
Instructions
- In a large mixing bowl add all the dressing ingredients. Whisk together until incorporated and smooth.
- To the bowl with the dressing, add all the salad ingredients.
- Gently toss to coat.
- Garnish with a bit more feta and fresh dill. Serve and enjoy!
Notes
- For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
- Feel free to add other vegetables like spinach or arugula for extra greens.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg