Description
A refreshing Mediterranean Chickpea Salad topped with creamy Tzatziki dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup plain Greek yogurt (for Tzatziki dressing)
- 1/2 cucumber, grated and drained (for Tzatziki dressing)
- 2 cloves garlic, minced (for Tzatziki dressing)
- 1 tablespoon lemon juice (for Tzatziki dressing)
- 1 tablespoon fresh dill, chopped (for Tzatziki dressing)
- Salt to taste (for Tzatziki dressing)
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Toss gently to mix.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
- For the tzatziki dressing, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt in a separate bowl. Mix well until smooth.
- Serve the salad in bowls drizzled with tzatziki dressing on top or on the side.
Notes
- For added protein, consider adding grilled chicken or shrimp to the salad.
- Substitute the feta cheese with a dairy-free alternative for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg