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Dressing:
1/2 cup 0% plain Greek yogurt (125 mL)
2 Tbsp canola oil (30 mL)
2 Tbsp lemon juice (30 mL)
1 Tbsp lemon zest (15 mL)
2 tsp dried oregano (10 mL)
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
1 clove garlic, minced (1)
Salad:
1 -19 oz can chickpeas, drained and rinsed (540 mL)
1 orange pepper, diced (1)
1 cup diced cucumber(250 mL)
1 cup cherry tomatoes, halved (250 mL)
1/3 cup feta cheese, crumbled (75 mL)
1/4 cup black olives, chopped (60 mL)
1/4 cup red onion, diced (60 mL)
2 Tbsp chopped fresh mint (optional) (30 mL)
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- In a small bowl or glass jar, combine dressing ingredients and mix well.
- In a large bowl, combine salad ingredients.
- Drizzle dressing over salad and toss well.
TIP: For best flavour, keep tomatoes on the counter at room temperature.

Creamy Greek Chickpea Salad
Chickpeas are the perfect addition to transform this creamy Greek salad into a meal. Best enjoyed the day it is made. Prepare all ingredients ahead of time and toss together before you’re ready to eat. It’s that simple!
- Servings
- 6 people
Nutritional Analysis
- Servings
- 6
- Calories
- 180
- Total Fat
- 8.5 g
- Saturated Fat
- 1.6 g
- Cholesterol
- 7 mg
- Sodium
- 343 mg
- Carbohydrates
- 18.7 g
- Fiber
- 4.6 g
- Sugars
- 5.8 g
- Protein
- 8 g
- Potassium
- 273 mg