Greek Salad with Yogurt-Dill Sauce

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 2

Ingredients

To Make Crispy Chickpeas

• 2 cups canned chickpeas
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon paprika

To Make Yogurt Dill Sauce

• 1/2 cup soy yogurt
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon pepper powder
• 1 tablespoon dill, finely chopped
• Salt to taste

For Salad

• 2 medium cucumbers, diced
• 1 cup cherry tomatoes, quartered
• 1/2 onion, sliced
• 5-6 mint leaves
• 1/4 cup vegan feta cheese, crumbled
• 1/2 tablespoon olive oil
• 1/2 teaspoon salt

Directions

To Make Crispy Chickpeas

1. Preheat the oven to 425°F (220°C).
2. Drain and rinse the chickpeas, then pat them dry with a kitchen towel. Remove any loose skins.
3. Spread the chickpeas on a baking tray, drizzle with olive oil and salt, and bake for 30 minutes, stirring every 10 minutes.
4. Once baked, toss the chickpeas with paprika and set them aside to cool.

To Make Yogurt Dill Sauce

1. In a bowl, whisk together all the ingredients listed for the yogurt dill sauce until well combined.

For Salad

1. In a large bowl, combine the cucumbers, cherry tomatoes, onion, and mint leaves. Add the crumbled vegan feta cheese and mix well.
2. To serve, top the salad with crispy chickpeas and drizzle generously with the yogurt dill sauce.

Notes

1. Add the chickpeas just before serving to keep them crispy. You can also serve them on the side to avoid sogginess.
2. To maintain the crispness of the chickpeas, store them in a parchment paper bag at room temperature after cooling.

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