Chickpea Salad

I made this healthy little salad for a barbecue party a few weeks ago and it was a major hit. It's so light and with fresh, crisp vegetables it is a perfect summer salad.


What you need:
2 cups chickpeas
1 cucumber
1/4 cup feta (low fat)
1/4 cup red onion chopped
3/4 cup cherry tomatoes - halved
6 ounces greek yogurt or plain yogurt
1-2 tablespoons lemon juice
1 1/2 tablespoon basil finely chopped

Wash the vegetables and mix the cucumber, tomatoes, red onion and chickpeas in a medium bowl. Add in the feta and 1 tablespoon of the chopped basil.


Mix the yogurt, 1 tablespoon lemon juice, and 1/2 tablespoon of the basil in a separate bowl. Taste it to see if it needs a little more lemon juice, and if so, add in the remaining tablespoon.


Mix it all together and let sit for 20-30 minutes in the refrigerator to let the flavors soak in.



**I left out the red onion in this version because we had a non-red onion eater in the group, but I love the red onion bite, so definitely add it if you can!