pictured above: mediterranean chickpea salad and crispy tofu stuffed inside of a pita pocket and topped with my homemade dairy free a tzatziki sauce, fresh dill, fresh cilantro, and smoked paprika

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media (Instagram, YouTube, TikTok)

This recipes makes 3-4 servings depending on how you’re planning to use it. Feel free to double to recipe if you plan to enjoy it on its own

Ingredients:

1 can of chickpeas (or dried chickpeas, cooked)

1 medium English cucumber, diced (or half of a large english cucumber)

1 red bell pepper, diced

1 cup halved cherry or grape tomatoes

1/2 red onion, diced

1/2 - 3/4 cup dairy-free feta

1/3 cup kalamata olives, halved

2 tsp garlic powder (or 1-2 minced fresh garlic cloves)

1 tbsp neutral flavored oil (like avocado or olive oil)

2 tbsp red wine vinegar

1 tsp dried oregano

Salt and black pepper to taste

1/4 cup fresh parsley, roughly chopped

Instructions:

For the chickpeas: If using canned chickpeas, drain and rinse them thoroughly under cold water. If using dried chickpeas, soak overnight, then cook until tender (about 45-60 minutes), drain and let cool

For the salad: add all of the ingredients to a bowl and toss to combine

For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve with additional protein, on a salad, in a wrap, or enjoy with crackers

Store in the refrigerator in an airtight container for up to 5 days