Greek Chickpea Salad with Tzatziki Dressing

Prep time: 20 minutes
Servings: 4

Salad

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 cups diced Persian or English cucumber
• 2 cups cherry tomatoes, halved
• ½ cup diced red onion
• ½ cup Kalamata olives, halved
• 1 tablespoon chopped fresh dill

Tzatziki Dressing

• ½ cup plain Greek yogurt—2% or whole milk works best
• Zest and juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh dill
• ½ teaspoon garlic powder or 1 minced garlic clove
• ⅓ cup crumbled feta cheese
• Salt and black pepper, to taste

Directions

1. Add the chickpeas, cucumber, tomatoes, red onion, olives and dill to a large serving bowl.
2. In a smaller bowl, whisk together the Greek yogurt, lemon zest and juice, red wine vinegar, olive oil, dill and garlic.
3. Stir in the crumbled feta. Season the dressing with salt and pepper.
4. Pour the dressing over the salad. Gently toss until everything is evenly coated.
5. Taste and add more salt or pepper if needed. Serve immediately or cover and refrigerate until ready to eat.

Storage tip: It keeps for about 3–4 days refrigerated, but the cucumber and tomatoes will release water. For meal prep, store the dressing separately and add the cucumber and tomatoes shortly before eating.