Creamy Mediterranean Chickpea Salad
Chickpeas, veggies, and herbs are tossed in a lemon dill Greek yogurt dressing in this Creamy Mediterranean Chickpea Salad. Ready in 20 minutes!See below the recipe card for step-by-step images.
Servings: 6 people
Ingredients
FOR THE DRESSING
- 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
FOR THE SALAD
- 2 (15-ounce) cans chickpeas drained and rinsed
- 1 small yellow bell pepper diced small (about the size of the chickpeas)
- 1 small Persian cucumber diced small (about the size of the chickpeas)
- 1/2 a small red onion diced small (smaller than the chickpeas)
- 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!
Nutrition
Calories: 343kcal | Carbohydrates: 33g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 734mg | Potassium: 447mg | Fiber: 9g | Sugar: 7g | Vitamin A: 304IU | Vitamin C: 32mg | Calcium: 168mg | Iron: 4mg