Name: Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
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

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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.

3 tbsp. chopped fresh dill, plus more for serving

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.)

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

Greek Chickpea Salad

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