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Chickpea Shepherd's Salad
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Chickpea Shepherd's Salad

This Mediterranean-inspired dish uses chickpeas and tangy lemon-yogurt dressing for a flavorful twist on the classic Shepherd's Salad.
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Salad Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Salad Ingredients

  • 2 15 oz cans of chickpeas, rinsed and drained
  • 1/4 cup shallot, thinly sliced
  • 1/2 cup diced green bell pepper
  • 1 cucumber, diced (about 2 1/3 cups)
  • 1 cup grape tomatoes, cut lengthwise in half
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped fresh mint

Instructions

  • Combine all salad dressing ingredients in a mason jar. Screw on the lid and shake jar vigorously to combine. Set aside.
  • Rinse and drain the chickpeas, then set aside.
  • Chop cucumber and bell pepper into small chunks that are roughly the same size as the chickpeas. Add chopped veggies to a large mixing bowl.
  • Slice shallots and grape tomatoes, and add these to the mixing bowl.
  • Chop fresh parsley and mint, and add these to the mixing bowl.
  • Stir all salad ingredients to combine, then pour on the salad dressing. Mix thoroughly to combine.
  • Let dressed salad rest in the refrigerator 1-2 hours before serving. Salad must be stored in the fridge but may be served at room temperature.

Notes

This Chickpea Shepherd's Salad is an adapted version of Mediterranean Chickpea Salad from Recipe Girl.