Greek Chickpea Salad
Greek Chickpea Salad
This plant-based salad combines chickpeas with veggies, herbs, and a yogurt sauce for a nutritious meal that’s full of protein. Here’s to delicious lunches that power you through the day!
Ingredients
- ½ cup Greek yogurt
- 1 garlic clove, grated
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- 2 Tablespoons dill, chopped
- 2 Tablespoons fresh mint leaves, plus more for garnish, chopped
- Juice of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 large English cucumber, grated and squeezed dry in a tea towel
- 1 pint cherry tomatoes, halved
- 2 (15 oz.) cans chickpeas, rinsed and well drained
- ½ cup red onion, very thinly sliced
- 4 oz. Feta cheese, crumbled
Instructions
In a large bowl, whisk together the yogurt, garlic, olive oil, honey, dill, mint, and lemon juice. Mix in salt and pepper.
To the yogurt mixture add the cucumber, tomatoes, chickpeas, and red onion. Toss to combine, taste, and add more salt and pepper if needed.
To serve, top with feta cheese and garnish with more mint.