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.