Smashed Chickpea Salad with Feta and Herbs
Foto: Host The Toast — MorganIngredients
10 servings
- 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 g arlic cloves, minced
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Kosher salt and black pepper, to taste
Steps
In a large bowl, roughly smash about half of the chickpeas using a potato masher or fork. Leave the other half whole.
Add the celery, red onion, cucumber, feta, fresh herbs, capers and garlic cloves. Toss to combine.
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, oregano, salt and pepper.
Pour the dressing over the chickpea mixture and toss gently to coat everything evenly.
Cover and refrigerate for 30 minutes to allow flavors to blend. Give it another gentle toss before serving chilled or at room temperature.
Source: Host The Toast by Morgan
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