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Greek Chickpea Salad

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

Cherry tomatoes

15 oz

Chickpeas

2 cups

Cucumber, skin on

1/2 tsp

Oregano, dried

1/4 cup

Parsley, fresh leaves

1

Red onion

1

Yellow bell pepper, large

1 tsp

Dijon mustard

1/2 cup

Kalamata or black olives, pitted

2 tbsp

Lemon juice, fresh

1

Sea salt and fresh black pepper

1 1/2 tbsp

Apple cider vinegar

1/4 cup

Olive oil, extra virgin

1/4 cup

Feta cheese

1/2 cup

Greek yogurt, plain