1 | unit | english cucumber |
0.25 | unit | yellow bell pepper |
2 | cup | cherry or grape tomatoes or regular |
0.5 | unit | red onion |
1 | can | chickpeas |
0.25 | cup | crumbled feta cheese |
0.3 | cup | plain Greek yogurt |
1 | tbsp | extra virgin olive oil |
2 | tbsp | fresh lemon juice |
1 | tbsp | lemon zest |
1 | clove | garlic |
1 | tsp | dill |
1 | taste | salt |
1 | taste | pepper |
Chop all veggies in small bite size pieces, similar sizes. Dice onions smaller. Half cherry tomatoes. Drain and rise and dry chickpeas
To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
Keep refrigerated until ready to use.
In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
Allow flavors to blend for at least 10 minutes before eating.
Stays good in the fridge for about 24 hours.
Tzatziki dressing: 4 serving
1/3 cup plain Greek yogurt
1 Tbsp extra virgin olive oil
2 Tbsps fresh squeezed lemon juice
1 Tbsp fresh lemon zest
1-2 fresh garlic cloves, minced or pressed
a small handful of fresh dill, chopped
sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
https://cleanfoodcrush.com/greek-chickpea-salad-tzatziki-dressing/