Fish FoodEat the colors of the rainbow with this salad. It’s vibrant as much as it’s delicious. Bonus factors? The the protein packed chickpeas and the tangy yogurt dressing.
Serve the salad either as a refreshing lunch, or besides a grilled piece of chicken for a great dinner!
INGREDIENTS
Tzatziki Dressing
⅓ cup Plain yogurt
½ Lemon, squeezed About 2 tbsp
1 Large garlic clove, finely minced
1 tbsp Oil
1 tsp Dried dill1 tbsp Fresh mint can be substituted
Salt and fresh ground pepper
Chickpea Salad
1 Large cucumber, partially peeled, seeded and chopped 2 medium sized cucumbers can be substituted
1 Yellow bell pepper, seeded and chopped
1 Green bell pepper, seeded and chopped
1 Medium red onion, peeled and diced
1 Can of chickpeas, drained and rinsed
1/2 cup black Olives, halved, optional Crumbled feta cheese, optional
DIRECTIONS
1
Using a mason jar with lid, add all ingredients for dressing and shake, until combined. Alternatively add all ingredients to a bowl and whisk together. Taste and season with salt and pepper.
2
In a large bowl add all chopped veggies. Pour dressing over the top and mix together.
Salad can meld together for 10 minutes or even overnight. Enjoy!
CategoryGluten Free, Mediterranean, Pantry, Pantry + Commissary, VegetableDietVegetarian
Ingredients
Tzatziki Dressing
⅓ cup Plain yogurt
½ Lemon, squeezed About 2 tbsp
1 Large garlic clove, finely minced
1 tbsp Oil
1 tsp Dried dill1 tbsp Fresh mint can be substituted
Salt and fresh ground pepper
Chickpea Salad
1 Large cucumber, partially peeled, seeded and chopped 2 medium sized cucumbers can be substituted
1 Yellow bell pepper, seeded and chopped
1 Green bell pepper, seeded and chopped
1 Medium red onion, peeled and diced
1 Can of chickpeas, drained and rinsed
1/2 cup black Olives, halved, optional Crumbled feta cheese, optional