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Chickpea salad with cucumber, tomato, red onion, feta, parsley, and yogurt dressing

High-Protein Chickpea Salad

A fresh chickpea salad with Greek yogurt, feta, vegetables, and herbs for an easy lunch or side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 15-ounce cans chickpeas drained and rinsed; about 425 g each
  • 1 cup plain Greek yogurt about 240 g
  • 1 cucumber chopped
  • 2 tomatoes chopped
  • 1/2 cup crumbled feta about 75 g
  • 1/4 red onion finely chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice 15 ml
  • 1 tablespoon olive oil 15 ml
  • Black pepper to taste
  • Salt to taste

Method
 

  1. Pat the chickpeas dry and add them to a large bowl.
  2. Add the cucumber, tomatoes, red onion, feta, and parsley.
  3. Whisk the Greek yogurt, lemon juice, olive oil, and black pepper in a small bowl.
  4. Pour the dressing over the salad and toss gently until coated.
  5. Taste and adjust seasoning, then serve immediately or chill before serving.