Lemon Chickpea Cucumber Salad

Ingredients

• 200g cooked chickpeas (about 1 1/4 cups), rinsed
• 100g plain Greek yogurt (about 1/3 cup)
• 80g feta (about 3 oz), crumbled
• 200g cucumber (about 1 1/2 cups), chopped
• 150g cherry tomatoes (about 1 cup), halved
• 10ml olive oil (2 tsp)
• 30ml lemon juice (2 tbsp) and 1 tsp dried oregano

Steps

1. Whisk the yogurt, lemon juice, olive oil, and oregano in a large bowl.
2. Add the chickpeas, cucumber, and tomatoes, then toss to coat.
3. Fold in the feta and season with black pepper.