INGREDIENTS
15 1/2 oz
canned chickpeas
1/4 cup
cucumber
1/4 tsp
dried dill
1/4 cup
extra virgin olive oil
1/2 cup
feta cheese
14 1/2 oz
fire roasted canned tomatoes
1
garlic clove
1/4 tsp
garlic powder
3/4 cup
kalamata olives
4 tbsp
lemon juice
1 pinch
pepper
6 oz
plain yogurt
1/4 tsp
salt
1/2 tsp
salt
2 tbsp
tahini
8 servings
tortilla chips