In a large bowl, combine rinsed and drained chickpeas with chopped cucumber, cherry tomatoes, red onion, and bell peppers.
Toss with a dressing made from olive oil, lemon juice, minced garlic, and a sprinkle of dried oregano.
Spread a whole-grain tortilla with a layer of creamy Greek yogurt, then top with thinly sliced cucumbers, tomatoes, red onion, and olives.
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Add a sprinkle of crumbled feta cheese and a drizzle of olive oil before wrapping it all up for a Mediterranean-inspired handheld dinner option.
Dress with a blend of olive oil, lemon juice, Dijon mustard, and freshly ground black pepper.
Serve over a bed of spinach or enjoy on whole-grain crackers for a protein-packed meal.
Cook quinoa according to package instructions, then mix with chopped spinach, sun-dried tomatoes, feta cheese, and pine nuts.
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