Creamy Chickpea & Cucumber Salad

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt or dairy-free yogurt for vegan option
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon dried dill (optional)

Instructions

1. In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
2. In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic powder, and dill until smooth and creamy. Taste and adjust seasoning with salt and pepper.
3. Pour the creamy dressing over the salad ingredients and toss gently until everything is well coated.
4. For best results, cover the salad and let it chill in the refrigerator for at least 30 minutes.
5. Once chilled, give the salad a quick toss before serving. Optionally, add extra herbs for garnish and serve cold.