Chickpea, Cucumber, Tomato, Pepper, and Dill Salad

As the days grow warmer, my thoughts turn from soups to salads. An all-time favorite summer salad is a Greek salad. This salad is loosely fashioned after a Greek salad with the addition of chickpeas and a creamy lemon yogurt dressing. Enjoy it all summer long.

6 side servings

Ingredients:

½ cup Greek Yogurt

3 tablespoons mayonnaise

2 tablespoons lemon juice

½ teaspoon Greek oregano

1 garlic clove, peeled, smashed, minced

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

2 tablespoons fresh dill, minced

2 scallions, thinly sliced

4 mini red, orange, and yellow peppers, seeded, small diced (about ⅔ cup)

½ cucumber, halved lengthwise, small diced (about 1 cup)

½ cup Kalamata olives, pitted, halved

1 cup cherry tomatoes, halved

¼ cup red onion, small diced

1 can chickpeas, drained, rinsed

½ cup feta cheese, crumbled

Directions:

1.     Combine the yogurt, mayonnaise, lemon juice, oregano, garlic, salt, and pepper in a small mixing bowl. Stir in the dill and scallions.

2.     Combine the peppers, cucumbers, olives, tomatoes, red onion, and chickpeas in a large bowl. Pour the dressing over the salad and toss well. Top with the feta cheese and more chopped dill if desired. Serve at room temperature.

Chickpea, Cucumber, Tomato, Pepper, and Dill Salad

Chickpea, Cucumber, Tomato, Pepper, and Dill Salad
Yield: 6 side salads
Author:
Prep time: 20 MinTotal time: 20 Min
As the days grow warmer, my thoughts turn from soups to salads. An all-time favorite summer salad is a Greek salad. This salad is loosely fashioned after a Greek salad with the addition of chickpeas and a creamy lemon yogurt dressing. Enjoy it all summer long.

Ingredients

  • ½ cup Greek Yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • ½ teaspoon Greek oregano
  • 1 garlic clove, peeled, smashed, minced
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons fresh dill, minced
  • 2 scallions, thinly sliced
  • 4 mini red, orange, and yellow peppers, seeded, small diced (about ⅔ cup)
  • ½ cucumber, halved lengthwise, small diced (about 1 cup)
  • ½ cup Kalamata olives, pitted, halved
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, small diced
  • 1 can chickpeas, drained, rinsed
  • ½ cup feta cheese, crumbled

Instructions

  1. Combine the yogurt, mayonnaise, lemon juice, oregano, garlic, salt, and pepper in a small mixing bowl. Stir in the dill and scallions.
  2. Combine the peppers, cucumbers, olives, tomatoes, red onion, and chickpeas in a large bowl. Pour the dressing over the salad and toss well. Top with the feta cheese and more chopped dill if desired. Serve at room temperature.

Nutrition Facts

Calories

201.15

Fat (grams)

11.4 g

Sat. Fat (grams)

2.89 g

Carbs (grams)

18.05 g

Fiber (grams)

4.82 g

Net carbs

13.21 g

Sugar (grams)

2.13 g

Protein (grams)

8.51 g

Sodium (milligrams)

777.55 mg

Cholesterol (grams)

14.89 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Greek salad, yogurt dressing
side salad
Greek
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Linda HierholzerSALADSComment