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Greek Chickpea Salad⠀
Let’s Eat Well this weekend! ?⠀
LOTS of parties, bbq’s, and family fun in the sun… 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 ⠀
Ingredients:⠀
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⠀
⠀
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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