Greek Chickpea Salad

Ingredients

• 1/2 c. 2% or whole-milk Greek yogurt
• 3 tbsp. chopped fresh dill, plus more for serving
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lemon juice
• 1 clove garlic, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 (15-oz.) cans chickpeas, rinsed, drained
• 1 small yellow bell pepper, seeds and ribs removed, cut into 1/2″-wide strips
• 1/2 small red onion, cut into 1/2″-wide strips
• 1/2 English cucumber, quartered lengthwise, thinly sliced (about 1 1/2 c.)
• 1 c. halved grape tomatoes
• 3/4 c. crumbled feta, plus more for serving
• 1/2 c. pitted Kalamata olives, halved

Directions

In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coaTop with more feta and dill before serving.