Extra water on the chickpeas quickly thins a skyr dressing, especially once the chopped tomatoes start releasing their juice. A good shake in the colander is enough; there's no need to dry each one.
Salads & BowlsQuick High-Protein Chickpea and Feta Salad
Crisp cucumber and tomatoes keep this generous chickpea-and-feta salad fresh. Super easy and quick to make.
Ingredients
For the recipe
Lemon-skyr dressing
Preparation Steps
Drain the chickpeas
Rinse and drain the canned chickpeas. Shake off as much water as you can so they don't dilute the dressing.
Chop the vegetables
Cut the tomatoes and cucumber into bite-size pieces. Toss them in a large bowl with the spring mix and chickpeas.
Mix the lemon-skyr dressing
Stir the plain skyr with the lemon juice, olive oil, dried oregano, salt and black pepper until smooth.
Assemble and serve
Fold the dressing through the chickpeas and vegetables. Crumble the feta on top and serve straight away.
Recipe insights
Keep the chickpeas well drained
Pack it for lunch without soggy lettuce
Keep the dressing separate and add it just before eating. The chickpeas, tomatoes and cucumber can be chopped ahead, but dressed salad leaves lose their crunch quickly and become soggy/wet.
Using Greek yogurt instead of skyr
Thick Greek yogurt works well if there's no skyr in the fridge. It makes the same sort of creamy dressing, though the protein content will depend on the yogurt you use.
Super quick to make
I had not a lot of time today to eat between several meetings and I did not want anything too heavy for lunch, so this was the perfect meal, filling, quick to prepare and not too disgusting.
Mind you, my meetings were via teams, but the chickpeas can make you fart like hell and might have some colleagues passing out if you're in the same room.
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