Mediterranean Chickpea Salad
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
- 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
- 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.
- Add all ingredients for the tzaziki to a bowl and whisked to combined.
- Add 1/3 cup of the tzaziki to the bowl with the veggies. Toss to combined once more.
- 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/