Description
A refreshing and protein-packed salad bursting with Mediterranean flavors, perfect for sunny days or light meals.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, diced (or substitute with zucchini)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped (green onion works too)
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill (or 2 teaspoons fresh dill)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large bowl, mix the chickpeas, cucumber, tomatoes, and red onion gently.
- In a separate bowl, whisk Greek yogurt with garlic, lemon juice, dill, salt, and pepper until creamy.
- Drizzle the dressing over the salad mix and fold until everything is evenly coated.
- Taste and adjust the seasoning if necessary.
- Refrigerate for at least 30 minutes to let the flavors blend.
- Top with fresh parsley before serving. Enjoy!
Notes
Keep leftovers in the fridge for up to 3 days. Add bell peppers or carrots for extra crunch. For a spicy twist, mix in jalapeños or cayenne into the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: chickpeas, tzatziki, salad, summer, Greek yogurt