Greek Chickpea Salad

Greek Chickpea Salad

Ingredients

• 4 mini cucumbers, chopped
• 1 large green, red, or yellow bell pepper, chopped
• 1 can artichoke hearts OR 2 cups cherry or grape tomatoes, halved
• 1 medium red onion, diced
• 1 can of chickpeas, drained
• ½ cup pitted kalamata olives, halved
• ½ cup crumbled feta cheese

Tzatziki dressing:

• 1/3 cup plain Greek yogurt
• 1 Tbsp extra virgin olive oil
• 2 Tbsps fresh squeezed lemon juice
• 1 Tbsp fresh lemon zest
• 1-2 fresh garlic cloves, minced or pressed
• a small handful of fresh dill, chopped
• salt and fresh ground black pepper to taste, about 1/4 teaspoon each
• 1/4 tsp mint leaves

Instructions

• To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
• Keep refrigerated until ready to use.
• In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
• Allow flavors to blend for at least 10 minutes before eating.
• Stays good in the fridge for about 24 hours.
• Enjoy!