Ingredients

• 1 can (400 g) chickpeas
• 2 field cucumbers
• 200 g cherry tomatoes
• 1 yellow bell pepper
• small red onion
• 100 g feta cheese
• 100 g pitted olives (green or black)

Tzatziki sauce

• 2 field cucumbers
• 2 cloves of garlic
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 180 g Greek yogurt
• 2 tablespoons chopped dill
• salt and pepper

Preparation

1. Drain the chickpeas thoroughly and spread them on the bottom of the salad bowl, then add the remaining salad layers: peeled and chopped cucumbers, halved cherry tomatoes, diced bell pepper, red onion cut into strips, and diced or crumbled feta.
2. Prepare the tzatziki sauce: peel the cucumbers and grate them on a coarse grater, mix with garlic pressed through a garlic press, olive oil, lemon juice, Greek yogurt and a tablespoon of chopped dill. Season with salt and pepper and spread over the top of the salad.
3. Add the remaining chopped dill and sprinkle with halved olives.