About the Recipe
A quick and flavourful recipe that’s fresh, filling, and packed with the creamy tang of BC Dairy feta and the rich smoothness of BC Dairy Greek yogurt.
Chef’s note:
BC dairy products are made right here in British Columbia, which means they’re fresh, high-quality, and don’t have to travel far to reach your table. Every bite supports our province’s farmers and the more than 12,000 jobs our dairy industry provides.
Ingredients
Salad:
1 cup crumbled feta cheese
2 cups diced local cucumbers (½-inch pieces)
2 cups diced local tomatoes (½-inch pieces)
Optional: 2 cups diced bell peppers or chopped lettuce
Yogurt Tahini Sauce:
1 cup Greek yogurt
2 tbsp tahini
1 lemon, juice and zest
1 small garlic clove
1 tsp salt
Shawarma-Spiced Chickpeas:
1 small can chickpeas, drained and rinsed
1 tsp cumin
1 tsp coriander
½ tsp salt
1 tsp turmeric
½ tsp paprika
Preparation
Toss cucumbers, tomatoes, and feta together in a bowl.
In a blender or food processor, combine yogurt, tahini, lemon juice and zest, garlic, and salt. Blend until smooth.
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.
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.