Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Chickpea Shepherd's Salad
Cook Time
20
minutes
minutes
Total Time
20
minutes
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.