Description
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh arugula
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup cucumber, diced
1/4 cup cherry tomatoes, halved
2 tablespoons fresh dill, chopped
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and black pepper, to taste
For the Greek Yogurt Dressing
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Directions
In a small bowl, whisk together Greek yogurt, lemon juice, garlic, Dijon mustard, honey, salt, and black pepper. Set aside.
In a large mixing bowl, combine chickpeas, arugula, feta cheese, red onion, cucumber, cherry tomatoes, and dill.
Drizzle with olive oil and sprinkle with lemon zest, salt, and black pepper. Toss gently.
Pour the Greek yogurt dressing over the salad and mix until well coated.
Serve immediately or chill for 15 minutes to let flavors meld.
Prep Time: 10 minutes, Cooking Time: 0 minutes, Total Time: 10 minutes, Kcal: 290 per serving, Servings: 4
