Description
A refreshing and vibrant salad featuring crisp vegetables, protein-rich chickpeas, tangy feta, and a creamy tzatziki dressing. Perfect for a healthy lunch or a side dish at your next gathering.
Ingredients
Scale
- 2 medium English cucumbers, chopped
- 1 large yellow bell pepper, chopped
- 2 cups cherry or grape tomatoes, halved
- 1 medium red onion, diced
- 1 can chickpeas, drained and rinsed
- ½ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
- 1/3 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 1–2 garlic cloves, minced or pressed
- A small handful of fresh dill, chopped
- Sea salt and freshly ground black pepper, to taste (about ¼ teaspoon each)
Instructions
- For the dressing: Combine all dressing ingredients in a mason jar or small bowl. Shake or whisk thoroughly until well mixed and emulsified. Refrigerate until ready to use.
- In a large mixing bowl, combine the chopped cucumber, bell pepper, tomatoes, red onion, chickpeas, olives, and feta.
- Drizzle the tzatziki dressing over the salad and toss gently to combine.
- Let the salad sit for at least 10 minutes to allow the flavors to meld together.
- Enjoy fresh or store leftovers in the refrigerator for up to 24 hours.
Notes
- This salad is best enjoyed fresh, but can be stored in the refrigerator for a day.
- Add additional herbs like parsley or mint for extra flavor.
- This dish is versatile; add grilled chicken or shrimp for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 12mg