Ingredients

The following ingredients have 4 Servings
  • 1 cucumber
  • 1/2 red onion
  • 2 cups halved cherry tomatoes
  • 1 green bell pepper
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • 3/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill (or substitute 1/2 teaspoon dried)
  • 1 cup Greek yogurt
  • 1/2 teaspoon garlic powder
  • Splash white wine vinegar
  • 1/4 teaspoon kosher salt
  • Fresh ground pepper
  • 4 8-inch diameter whole wheat pita breads, halved (or make your own)

Instruction

  • Peel the cucumber and dice it. Thinly slice the onion. Cut the cherry tomatoes in half. Dice the green pepper. Drain and rinse the chickpeas. Place all vegetables in a bowl or an airtight container (if making in advance).
  • To the bowl with the vegetables, add 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt and fresh ground pepper pepper. Stir in 3/4 cup feta cheese. Taste, and adjust flavors if desired. This mixture can marinate for a bit if desired, or serve immediately.
  • For the yogurt sauce, if using fresh dill, chop enough for 1 tablespoon. In a small bowl, mix together 1 cup Greek yogurt, 1/2 teaspoon garlic powder, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), a splash white wine vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper.
  • Using slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. Serve with yogurt sauce.