This Clean Eating Greek Chickpea Salad Is Fresh, Light and Tangy!

cleanfoodcrush.com

K Plez

15oz chickpeas drained and rinsed if using canned

2 cups cucumber, skin on, quartered and sliced

1 large yellow bell pepper, diced

1.5 cups cherry tomatoes, halved or quartered

1 red onion, diced

½ cup pitted Kalamata or black olives, sliced

¼ cup crumbled feta cheese

¼ cup fresh parsley leaves, chopped

subheading: For the Dressing: (Makes about 1 cup):

¼ cup extra-virgin olive oil

½ cup plain Greek yogurt

2 Tbsp fresh lemon juice

1.5 Tbsps apple cider vinegar

1 tsp dijon mustard

½ tsp dried oregano

sea salt and fresh black pepper, to your taste

Directions at cleanfoodcrush.com

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