Description
A refreshing and flavorful smashed chickpea salad with creamy feta, fresh herbs, and a tangy Greek yogurt dressing that's perfect for a light lunch or side dish.
Ingredients
Scale
Salad
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 stalks celery, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh herbs (such as dill and parsley)
- 3 tablespoons capers, drained
- 3 garlic cloves, minced
Dressing
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Smashed Chickpeas: In a large bowl, roughly smash about half of the chickpeas using a potato masher or fork while leaving the other half whole to create texture.
- Add Vegetables and Herbs: Add the diced celery, red onion, cucumber, crumbled feta, chopped fresh herbs, capers, and minced garlic cloves to the bowl, then toss to combine all the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, dried oregano, kosher salt, and black pepper until smooth and well combined.
- Combine Salad and Dressing: Pour the prepared dressing over the chickpea and vegetable mixture, then toss gently to coat everything evenly without breaking down the ingredients too much.
- Chill and Serve: Cover the salad and refrigerate for 30 minutes to allow the flavors to blend together. Give it another gentle toss before serving chilled or at room temperature for best taste.
Notes
- For added crunch, consider adding toasted nuts or seeds such as sunflower seeds or walnuts.
- Substitute Greek yogurt with a dairy-free yogurt to make this recipe vegan.
- Use fresh lemon juice for the best flavor in the dressing.
- Adjust salt and pepper according to taste preferences.
- This salad can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
