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Chickpea Salad with Minty Yogurt Dressing
We love the combination of chickpeas, crisp bell pepper, and refreshing cucumber in this Mediterranean Mason jar salad.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 182 kcal
Ingredients
- ½ cup reduced-fat (2%) plain Greek yogurt
- 1 Tbsp. fresh lemon juice
- 1 clove garlic , coarsely chopped
- ¼ cup fresh mint
- Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
- 2 cups chickpeas (garbanzo beans) drained, rinsed
- ½ cup thinly sliced red onion
- 1 medium green bell pepper chopped
- ½ cup chopped cucumber
- ⅓ cup crumbled feta cheese
- ½ cup chopped fresh flat leaf Italian parsley
Instructions
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Place yogurt, lemon juice, garlic, and mint in a blender; cover. Blend until smooth.
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Season with salt and pepper if desired; mix well. Evenly divide dressing between 4 pint Mason jars. Set aside.
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Evenly layer chickpeas, onion, bell pepper, cucumber, cheese, and parsley on top of dressing in jars.
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Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Recipe Notes
Variations:
Celery - Substitute ½ cup sliced celery for cucumber
Cilantro - Substitute ¼ cup coarsely chopped cilantro for mint
Tomatoes - Substitute ½ cup halved cherry tomatoes for onion
The Nutrition Facts box below provides estimated nutritional information for this recipe.