Creamy Greek Chickpea Salad

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)
1. In a small bowl or glass jar, combine dressing ingredients and mix well.
2. In a large bowl, combine salad ingredients.
3. Drizzle dressing over salad and toss well.
TIP: For best flavour, keep tomatoes on the counter at room temperature.

Nutritional Analysis