Ingredients

Ingredients

1/2 c. 2% or whole-milk Greek yogurt
3 tbsp. chopped fresh dill, plus more for serving
3 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
1 clove garlic, finely chopped
Kosher salt
Freshly ground black pepper
2 (15-oz.) cans chickpeas, rinsed, drained
1 small yellow bell pepper, seeds and ribs removed, cut into 1/2"-wide strips
1/2 small red onion, cut into 1/2"-wide strips
1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.)
1 c. halved grape tomatoes
3/4 c. crumbled feta, plus more for serving
1/2 c. pitted Kalamata olives, halved

Directions

Directions

Step 1
In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat.
Step 2
Top with more feta and dill before serving.