Print

Mediterranean Chickpea Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale
  • 28 ounce garbanzo beans, drained and rinsed
  • 4 persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, diced
  • 1/4 red onion, minced
  • 3 garlic cloves, minced
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup sliced kalamata olives + 2 tablespoons kalamata olive juice
  • 3–4 ounces dairy-free feta*, cubed
  • 1 tablespoon olive oil
  • juice of 2 lemons
  • 1/2 teaspoon salt (or more, to taste)
  • 1/4 teaspoon black pepper

For the tzaziki

  • 5–6 ounces almond milk greek yogurt**
  • 1/3 grated english cucumber
  • juice of 1 lemon
  • 3 tablespoons minced fresh dill
  • 2 garlic cloves, minced
  • hefty pinch of salt and pepper, to taste

Instructions

  1. Dice up all those veggies and herbs, and put everything in a large bowl. Add feta, kalamata olives + juice, olive oil, lemon juice, salt and pepper. Toss to combined.
  2. Add all ingredients for the tzaziki to a bowl and whisked to combined.
  3. Add 1/3 cup of the tzaziki to the bowl with the veggies. Toss to combined once more.
  4. Now you eat. It’s as simple as that, baby doll. And it just gets better with time!

Notes

*I used Violife vegan feta

**I used Kite Hill brand

Find it online: https://paleomg.com/mediterranean-chickpea-salad/