Greek Chickpea Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

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

Directions

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.

Top with more feta and dill before serving.

Nutrition

• Calories: 541
• Total Fat: 26 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 30 mg
• Sodium: 1000 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 15 g
• Total Sugars: 12 g
• Protein: 23 g