Greek Chickpea Salad

Greek Chickpea Salad


If you love classic Greek salad, you've gotta try this.
  • ½ c. 2% or whole-milk Greek yogurt
  • 3 tbsp. chopped fresh dill, plus more for serving
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh lemon juice
  • 1 clove garlic, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15-oz.) cans chickpeas, rinsed, drained
  • 1 small yellow bell pepper, seeds and ribs removed, cut into ½"-wide strips
  • ½ small red onion, cut into ½"-wide strips
  • ½ English cucumber, quartered lengthwise, thinly sliced (about 1½ c.)
  • 1 c. halved grape tomatoes
  • ¾ c. crumbled feta, plus more for serving
  • ½ c. pitted Kalamata olives, halved
  1. In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and ½ teaspoon salt and toss to coat.
  2. Top with more feta and dill before serving.

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