Chickpea Salad
Ingredients
Bolded items are eligible for purchase using Fresh Funds
- 1 can (15 ounce) chickpeas, drained and rinsed
- 1/2 cucumber, diced
- 1/2 box grape tomatoes, quartered
- 1/2 red onion, diced
- 1/2 cup low-fat plain Greek yogurt
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
- 1 lemon
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano
- 1/2 cup flat leaf parsley, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained chickpeas, cucumber, tomatoes, onion, and feta
- In a separate bowl, whisk together the yogurt, 1 tablespoon fresh lemon juice, olive oil, oregano, parsley, salt, and pepper
- Combine the dressing with the chickpeas and vegetables and chill for at least 30 minutes
- Garnish with remaining lemon wedges, feta, and a sprinkle of parsley
*Salad will keep in a sealed container in the refrigerator for 3-4 days
Nutrition Info Per Serving
180
Calories
21g
Carbohydrates
10g
Protein
6g
Fiber
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