Chickpeas are the perfect addition to transform this creamy Greek salad into a meal. Best enjoyed the day it is made. Prepare all ingredients ahead of time and toss together before you’re ready to eat. It’s that simple!
Chickpeas are the perfect addition to transform this creamy Greek salad into a meal. Best enjoyed the day it is made. Prepare all ingredients ahead of time and toss together before you’re ready to eat. It’s that simple!
1/2 cup 0% plain Greek yogurt (125 mL)
2 Tbsp canola oil (30 mL)
2 Tbsp lemon juice (30 mL)
1 Tbsp lemon zest (15 mL)
2 tsp dried oregano (10 mL)
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
1 clove garlic, minced (1)
1 -19 oz can chickpeas, drained and rinsed (540 mL)
1 orange pepper, diced (1)
1 cup diced cucumber(250 mL)
1 cup cherry tomatoes, halved (250 mL)
1/3 cup feta cheese, crumbled (75 mL)
1/4 cup black olives, chopped (60 mL)
1/4 cup red onion, diced (60 mL)
2 Tbsp chopped fresh mint (optional) (30 mL)
TIP: For best flavour, keep tomatoes on the counter at room temperature.
1/2 cup 0% plain Greek yogurt (125 mL)
2 Tbsp canola oil (30 mL)
2 Tbsp lemon juice (30 mL)
1 Tbsp lemon zest (15 mL)
2 tsp dried oregano (10 mL)
1/2 tsp pepper (2 mL)
1/4 tsp salt (1 mL)
1 clove garlic, minced (1)
1 -19 oz can chickpeas, drained and rinsed (540 mL)
1 orange pepper, diced (1)
1 cup diced cucumber(250 mL)
1 cup cherry tomatoes, halved (250 mL)
1/3 cup feta cheese, crumbled (75 mL)
1/4 cup black olives, chopped (60 mL)
1/4 cup red onion, diced (60 mL)
2 Tbsp chopped fresh mint (optional) (30 mL)
TIP: For best flavour, keep tomatoes on the counter at room temperature.
When you get to know Canadian Canola, you just might fall in love.
