CREAMY Mediterranean Chickpea Salad
Ingredients
- 1/2 cup low fat plain Greek yogurt 125 grams
- 1 tsp Dijon mustard 5 grams
- 2 cloves garlic (finely grated)
- 1/2 tsp dried oregano 0.50 grams
- 2 tsp lemon juice 10 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 1/3 cup diced red onion 40 grams
- 1/2 cup diced English cucumber 75 grams
- 1/2 cup diced red bell pepper 75 grams
- 1/2 cup cherry tomatoes cut in half 75 grams
- 1/3 cup sliced black olives 45 grams
- 2 tbsp chopped chives 5 grams
- sea salt & black pepper
Instructions
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Add the Greek yogurt into a large bowl, along with the Dijon mustard, grated garlic, dried oregano, and lemon juice, then season with salt & pepper and whisk together, once well mixed, slowly add in the olive oil while whisking continuously
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Drain the jarred chickpeas into a colander and rinse them under water, then shake off any excess water and transfer the chickpeas into the bowl with the yogurt dressing
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Add the diced red onion over the chickpeas, along with the diced English cucumber, diced red bell pepper, the cherry tomatoes cut in half, and the sliced black olives, then add in the chives and season everything with salt & pepper, gently mix together until well mixed
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Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Jarred Spanish Chickpeas and Spanish Olive Oil I used to make this recipe (10% off your order from tienda.com with coupon ONAFORK)