Description
2 cups arugula, washed and dried
1 cup canned chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil for drizzling
Directions:
Prepare the chickpeas: Heat olive oil in a skillet over medium heat. Add chickpeas, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring
occasionally, until chickpeas are crispy and golden.
Make the yogurt dressing: In a small bowl, combine Greek yogurt, lemon juice, and fresh dill. Stir well until smooth.
Assemble the salad: In a large bowl, toss arugula, feta cheese, and red onion. Add the crispy chickpeas and drizzle with the yogurt dressing.
Finish and serve: Drizzle extra virgin olive oil on top and garnish with additional dill if desired. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 7 minutes Total Time: 17 minutes Kcal: 230 per serving Servings: 2 servings
