Greek Chickpea Salad with Tzatziki Dressing
Ingredients
- 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 of chickpeas, drained and rinsed
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
Tzatziki dressing
- 1/3 cup plain Vegan yogurt
- 1 Tbsp extra virgin olive oil
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp fresh lemon zest
- 1-2 fresh garlic cloves, minced or pressed
- a small handful of fresh dill, chopped
- sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
Preparation
To make the dressing, place all the ingredients into a mason jar and shake vigorously to emulsify or whisk really well in a small glass bowl.
Keep the dressing refrigerated until ready to use.
In a large bowl, arrange all salad ingredients, pour the dressing over, and gently toss to combine well.
Allow the flavors to blend for at least 10 minutes before eating.
Notes
The salad stays good in the fridge for about 24 hours.
