Marinated Feta, Cucumber and Tomato Summer Salad with Greek Yogurt Tahini Dip and Shawarma-Spiced Chickpeas

Directions

1. Toss cucumbers, tomatoes, and feta together in a bowl.
2. In a blender or food processor, combine yogurt, tahini, lemon juice and zest, garlic, and salt. Blend until smooth.
3. Preheat the oven to 400°F (200°C). Toss chickpeas with spices and olive oil. Spread on a parchment-lined baking tray and roast for 25 minutes until golden and slightly crispy.
4. Arrange the salad on a platter, drizzle generously with yogurt sauce, scatter over the spiced chickpeas, and garnish with parsley or chives.

Serving suggestions:

• Add roasted chicken, pan-seared salmon, or buttery fried eggs for a heartier dish.
• Serve with warm flatbread for dipping into the creamy yogurt sauce.

Did you know? Dairy is one of the most versatile ingredients in the kitchen. From tangy feta to velvety yogurt, these locally made dairy products elevate everyday ingredients into something truly memorable — while helping build a stronger, more resilient BC food system.