Name: Greek Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 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 1/2"-wide strips -; 1/2 small red onion, cut into 1/2"-wide strips -; 1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.) -; 1 c. halved grape tomatoes -; 3/4 c. crumbled feta, plus more for serving -; 1/2 c. pitted kalamata olives, halved -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Greek Chickpea Salad

1. 1/2 c. 2% or whole-milk Greek yogurt -

2. 3 tbsp. chopped fresh dill, plus more for serving -

3. 3 tbsp. extra-virgin olive oil -

4. 1 tbsp. fresh lemon juice -

5. 1 clove garlic, finely chopped -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 (15-oz.) cans chickpeas, rinsed, drained -

9. 1 small yellow bell pepper, seeds and ribs removed, cut into 1/2"-wide strips -

10. 1/2 small red onion, cut into 1/2"-wide strips -

11. 1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.) -

12. 1 c. halved grape tomatoes -

13. 3/4 c. crumbled feta, plus more for serving -

14. 1/2 c. pitted kalamata olives, halved -

How to cook deliciously - Greek Chickpea Salad

1. Stage

In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat.

2. Stage

Top with more feta and dill before serving.