Greek Chickpea Salad with Warm Pita and Tzatziki
Chickpeas tossed with cucumber, tomatoes, onion, olives, and feta, paired with warm pita and cucumber tzatziki.
- 800 g tinned chickpeas
- 1 large cucumber
- 300 g cherry tomatoes
- 1 small red onion
- 100 g kalamata olives
- 150 g feta cheese
- 200 g Greek yogurt
- 20 g fresh dill
- 60 ml extra virgin olive oil
- 2 pieces lemon
- 2 pieces garlic cloves
- 3 pieces pita bread
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse chickpeas, pat dry with kitchen paper
- Step 2
Dice cucumber, halve cherry tomatoes, and thinly slice red onion
- Step 3
Crumble feta into bite-sized pieces
- Step 4
For tzatziki: grate cucumber and squeeze out excess water, mix with yogurt, minced garlic, chopped dill, lemon juice and pinch of salt
- Step 5
In large bowl, combine chickpeas, tomatoes, onion, olives and feta
- Step 6
Whisk olive oil with lemon juice, salt and pepper for dressing
- Step 7
Toss salad with dressing and let stand 10 minutes for flavours to meld
- Step 8
Warm pita bread in dry pan for 1-2 minutes each side
- Step 9
Serve chickpea salad with warm pita and tzatziki on the side
- Step 10
Garnish with remaining fresh dill
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