For health
Creamy Greek Chickpea Salad
Chickpeas are the perfect addition to transform this creamy Greek salad into a meal. Best enjoyed the day it is made. Prepare all ingredients ahead of time and toss together before you’re ready to eat. It’s that simple!
Updated
Ingredients
Dressing
- 1/2 cup 0% plain Greek yogurt (125 mL)
- 2 Tbsp canola oil (30 mL)
- 2 Tbsp lemon juice (30 mL)
- 1 Tbsp lemon zest (15 mL)
- 2 tsp dried oregano (10 mL)
- 1/2 tsp pepper (2 mL)
- 1/4 tsp salt (1 mL)
- 1 clove garlic, minced
Salad
- 1 -19 oz can chickpeas, drained and rinsed (540 mL)
- 1 orange pepper, diced
- 1 cup diced cucumber(250 mL)
- 1 cup cherry tomatoes, halved (250 mL)
- 1/3 cup feta cheese, crumbled (75 mL)
- 1/4 cup black olives, chopped (60 mL)
- 1/4 cup red onion, diced (60 mL)
- 2 Tbsp chopped fresh mint (optional) (30 mL)
Directions
- In a small bowl or glass jar, combine dressing ingredients and mix well.
- In a large bowl, combine salad ingredients.
- Drizzle dressing over salad and toss well.
TIP: For best flavour, keep tomatoes on the counter at room temperature.
Nutritional Analysis
| Calories | 180 |
|---|---|
| Total Fat | 8.5 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 7 mg |
| Sodium | 343 mg |
| Carbohydrates | 18.7 g |
| Fiber | 4.6 g |
| Sugar | 5.8 g |
| Protein | 8 g |
| Potassium | 273 mg |
