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Greek Chickpea Salad

Ingredients

Makes 3-4 Servings

Directions

  • 2.5 cups chickpeas (or a 19oz can, drained)
  • 1/2 cup plain Greek yogurt
  • salt & pepper to taste
  • 2 TBSP lemon juice
  • 1 tsp dried oregano
  • 1 TBSP fresh dill
  • 2 TBSP red onion diced fine
  • 1/2 cup diced red pepper
  • 9-12 mini pitas
  1. In a large bowl, mash the chickpeas using a potato masher, or use a food processor and do a quick pulse. 
  2. Add yogurt, salt, pepper, lemon juice, oregano, dill, onion, and red pepper and gently mix until combined.
  3. Portion out chickpea salad evenly into 3-4 containers. 
  4. Divide up the pitas and store in the second compartment. 
  5. Store in the fridge and consume within 4 days. ​
Recipe Adapted From: Meal Plan Addict 

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  • Home
    • ABOUT
    • Work With Us
    • 5K Relay Recap
  • Recipes
    • Honey Vanilla Cottage Cheese Fruit Dip
    • Shakshuka
    • Curry Stuffed Bell Peppers
  • Blog
  • Lifestyle
    • Kid's Corner
    • 15 Active Indoor Activities for Kids
    • Happy, Healthy Halloween
  • Cooking Demonstrations
  • Ask The Dietitian
  • Events