Greek Chickpea Salad

Greek Chickpea Salad

Greek Chickpea Salad




  • 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



  • 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!



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