Serves 4 | Time to make: 20 minutes
8 ounces feta cheese
1 cup of plain, non-fat Greek yogurt
2 teaspoons dill
2 teaspoons parsley
2 teaspoons thyme
1 garlic clove
Iceberg lettuce or romaine hearts
2 cans of chickpeas, drained and rinsed
1 cup of chopped tomatoes
1 cup chopped cucumbers
1 cup chopped artichoke hearts
1 shallot, minced
1 tablespoon capers (optional)
2 lemons
Olive oil
Crushed red pepper (optional)
Salt and pepper, to taste
1. Start by cleaning and prepping your lettuce wraps. Remove the outer layer of the lettuce and peel off each piece individually. Wash, dry and set aside in the fridge to chill.
2. Make your herbed feta spread by adding feta, Greek yogurt, herbs, garlic and 1/4 teaspoon of salt and pepper to a food processor. Suggestion: add a pinch of crushed red pepper flakes if you like a little heat. Pulse until smooth then taste for seasonings. Set aside.
3. Add chickpeas, tomatoes, cucumbers, artichokes, shallot, and capers to a bowl. Season with the juice of 2 lemons, 2-3 tablespoons of extra virgin olive oil, and 1/4 teaspoon of salt and pepper. Mix and taste for seasonings.
4. Now we assemble! Spread a generous portion of your feta dip to the bottom of each lettuce wrap and fill with your chickpea mixture. Finish with a squeeze of lemon juice and enjoy!
