Ingredients
- For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup Kalamata olives, sliced (optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- For the Tzatziki Dressing:
- 1 cup Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cucumber, grated and squeezed to remove excess moisture
Instructions
Step 1: Prepare the Dressing
In a bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper. Stir until smooth. Add the grated cucumber and mix well. Taste and adjust the seasoning if necessary. Set aside in the refrigerator to chill.
Step 2: Assemble the Salad
In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Toss gently to combine.
Step 3: Add Fresh Herbs
Sprinkle the chopped dill and parsley over the salad mixture. These herbs add a burst of fresh, aromatic flavor that complements the tzatziki dressing.
Step 4: Toss with Dressing
Pour the prepared tzatziki dressing over the salad. Toss everything together until the chickpeas and vegetables are well-coated with the dressing.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled as a main dish, side, or with pita bread.