Number of Servings: 4-6
- 370g canned chickpeas, drained
- 3 bell peppers, diced
- 1 red onion, diced
- 85g pitted black olives, sliced
- 28g flat leaf parsley, chopped
- 1½ tbsp fat free greek yoghurt
- juice of half a lemon
- 1tbsp red wine vinegar
- 3 garlic cloves, minced
- ¼ tsp ground ginger
- salt and ground black pepper
Mix all ingredients of salad in one big bowl.
Mix all ingredients of dressing in a little bowl.
Pour the dressing over the salad and toss everything very well.
Chill for hours before serving.