This isn’t your average salad. By using a thick, herb-infused tzatziki as the dressing, you get a creamy finish that’s high in protein and perfectly cooling against the crisp, sun-drenched vegetables.
15 Minutes
High Protein
Vegetarian
The Fresh Chop
- 2 cups Chickpeas (rinsed & drained)
- 1 cup Cherry Tomatoes (halved)
- 1 English Cucumber (diced)
- 1 Bell Pepper (red or yellow, diced)
- 1/2 cup Kalamata Olives
- 1/4 cup Red Onion (finely diced)
- 1/2 cup Feta Cheese (crumbled)
Creamy Tzatziki Dressing
- 1 cup Plain Greek Yogurt
- 1/2 cup Grated Cucumber (squeezed dry)
- 1 tbsp Fresh Dill (chopped)
- 1 clove Garlic (grated)
- 1 tbsp Lemon Juice
- 1 tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
Assembly Instructions
- Prep the Cucumber: After grating the cucumber for the dressing, place it in a paper towel and squeeze out as much water as possible. This prevents your dressing from becoming watery!
- Whisk Dressing: Combine yogurt, grated cucumber, dill, garlic, lemon juice, oil, and seasoning in a bowl. Whisk until smooth.
- Chop & Combine: Toss the chickpeas and all the chopped vegetables in a large mixing bowl.
- Toss: Add the tzatziki dressing to the vegetables. Toss thoroughly until everything is beautifully coated in that creamy green goodness.
- Finish: Sprinkle the crumbled feta and extra dill over the top just before serving.
Pro Tip: This salad actually tastes better after 30 minutes in the fridge, as the vegetables slightly marinate in the garlic and lemon from the dressing.
