Name: Smashed Chickpea Salad with Feta and Herbs Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 3 stalks celery, diced; 1 red onion, diced; 1 cucumber, diced; 1/2 cup crumbled feta cheese; 1/2 cup chopped fresh herbs (such as dill and parsley); 3 tablespoons capers, drained; 3 garlic cloves, minced; 1/2 cup Greek yogurt; 1/4 cup lemon juice; 2 tablespoons olive oil; 2 teaspoons dried oregano; Kosher salt, to taste; Black pepper, to taste

Description

A refreshing and protein-packed Smashed Chickpea Salad with creamy feta and fresh herbs, tossed in a tangy Greek yogurt dressing. Perfect for a light lunch or a flavorful side dish.

Ingredients

Scale

Main Ingredients

2 (15 oz) cans chickpeas, drained and rinsed
3 stalks celery, diced
1 red onion, diced
1 cucumber, diced
1/2 cup crumbled feta cheese
1/2 cup chopped fresh herbs (such as dill and parsley)
3 tablespoons capers, drained
3 garlic cloves, minced

Dressing

1/2 cup Greek yogurt
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons dried oregano
Kosher salt, to taste
Black pepper, to taste

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Instructions

Smash chickpeas: In a large bowl, roughly smash about half of the chickpeas using a potato masher or fork, leaving the other half whole for texture.
Combine vegetables and herbs: Add the diced celery, red onion, cucumber, crumbled feta, chopped fresh herbs, drained capers, and minced garlic cloves to the bowl. Toss gently to combine all ingredients.
Prepare dressing: In a separate small bowl, whisk together Greek yogurt, lemon juice, olive oil, dried oregano, kosher salt, and black pepper until smooth and well blended.
Toss salad with dressing: Pour the prepared dressing over the chickpea mixture and toss gently to coat everything evenly.
Chill and serve: Cover the salad and refrigerate for 30 minutes to allow the flavors to meld. Before serving, give it another gentle toss and serve chilled or at room temperature.

Notes

For extra crunch, add toasted pine nuts or walnuts.
Use fresh herbs like dill and parsley for a brighter flavor.
This salad keeps well in the fridge for up to 2 days.
To make it vegan, substitute Greek yogurt with a dairy-free yogurt alternative and omit feta cheese.
Serve with pita bread or as a filling for wraps for a complete meal.

Nutrition

Serving Size: 1 cup
Calories: 200 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 10 mg