Mediterranean Garbanzo Salad
| Prep Time: 20 min | Cook Time: 0 min |
| Servings: 4 | Skill Level: easy |
You’ll love this crunchy, creamy, delicious veggie salad that’s packed with protein as a side dish (or the perfect lunch!).
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 1/2 cup plain Greek yogurt
- 3 tablespoons freshly chopped dill
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, finely minced
- Salt and freshly ground black pepper
- Two 15-oz. cans chickpeas, rinsed and drained
- 1 small yellow bell pepper – seeds and ribs removed and cut into 1-inch strips
- 1/2 small red onion, cut into 1-inch strips
- 1/2 English cucumber, thinly sliced
- 1 cup grape tomatoes, cut in half
- 1/2 cup Pearls Specialties Kalamata Olives, cut in half
- 1/2 cup crumbled feta cheese
Cooking Instructions
- To make the dressing, in a large mixing bowl combine the yogurt, dill, oil, vinegar and garlic. Whisk until smooth and season liberally with salt and pepper.
- Add the chickpeas, yellow bell pepper, red onion, cucumber, tomatoes, and olives. Toss to coat well. Finish with crumbled feta cheese and extra sprigs of dill.
