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A delicious plate of High Protein Greek Chickpea Salad

High Protein Greek Chickpea Salad

A refreshing and protein-packed salad that combines chickpeas with fresh vegetables and a tangy yogurt dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 316
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas drained and rinsed well
  • 1.5 cups diced cucumber about 1 large English cucumber
  • 1 cup halved cherry tomatoes
  • 0.5 cup finely diced red onion
  • 0.5 cup chopped roasted red peppers drained
  • 0.5 cup pitted Kalamata olives halved
  • 4 ounces feta cheese crumbled
  • 2 tablespoons chopped fresh parsley
  • 0.75 cup plain nonfat Greek yogurt I usually use Fage 0%
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic grated
  • 1 teaspoon dried oregano
  • 0.75 teaspoon Diamond Crystal kosher salt
  • 0.25 teaspoon black pepper

Method
 

  1. Drain the chickpeas well: Rinse the chickpeas under cold water, then let them sit in a colander for a few minutes so they are not watery. If you have time, pat them dry with a towel.
  2. Mix the dressing: In a big bowl, stir together the Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until smooth.
  3. Build the salad: Add the chickpeas, cucumber, tomatoes, red onion, roasted red peppers, olives, feta, and parsley to the bowl. Toss everything gently until the dressing coats all the chickpeas.
  4. Let it sit for a minute: Leave the salad alone for 10 minutes before serving, if you can.
  5. Serve cold or slightly cool: Spoon it into bowls straight from the fridge, or let it sit out for 10 minutes if you do not like super cold salad.

Notes

For added flavor, consider a squeeze of lemon juice before serving or a side of extra Greek yogurt for more protein.