✤2 medium cucumbers, chopped (~385g)
✤1 large yellow bell pepper, chopped (~150g)
✤2 cups (~300g) cherry tomatoes, halved
✤1 medium red onion, diced (~115g)
✤1- 15oz can chickpeas, drained and rinsed
✤1/2 cup (~75g) pitted Kalamata olives, halved
✤4 oz crumbled feta cheese
For the dressing:
✤1/3 cup (~76g) plain fat-free greek yogurt
✤1 tbsp olive oil
✤2 tbsp fresh lemon juice
✤1 tbsp lemon zest
✤2 cloves garlic, minced
✤ Small handful fresh dill, chopped
✤ salt & pepper, to taste
❖In a medium bowl, whisk together all dressing ingredients and refrigerate until ready to use.
❖In a large serving bowl, combine all salad ingredients. Pour dressing over and gently toss to combine. Allow flavors to blend 10 min.
❖Can be stored airtight in fridge up to 24 hours.
