Tzatziki Chickpea Salad Recipe

Introduction

This Tzatziki Chickpea Salad is a refreshing and flavorful dish inspired by traditional Greek flavors. Creamy yogurt, crisp cucumbers, and hearty chickpeas come together for a versatile salad that’s perfect as a side or a light meal.

Ingredients

• 2 cucumbers, grated using a box grater, excess water squeezed out very well (about 3/4 cup once squeezed)
• 1 1/4 cups Greek yogurt (or thick plain yogurt)
• 1 tbsp lemon juice
• 2 1/2 tbsp extra virgin olive oil, plus extra for drizzling
• 1/4 cup roughly chopped fresh dill, plus extra for sprinkling (or half the quantity chopped fresh mint)
• 1 large garlic clove, crushed using a garlic press, finely grated or very finely minced
• 1/2 tsp cooking salt or kosher salt
• 2 x 400g (14 oz) cans chickpeas, well drained
• 3/4 cup finely sliced celery (about 1 to 2 stems)
• 2 tbsp chopped capers (substitute cornichons or dill pickles if preferred)

Instructions

1. Step 1: In a large bowl, combine the grated cucumbers, Greek yogurt, lemon juice, olive oil, chopped dill, crushed garlic, and salt. Mix well to create the Tzatziki base.
2. Step 2: Add the drained chickpeas, finely sliced celery, and chopped capers to the Tzatziki mixture. Stir gently until all ingredients are evenly combined.
3. Step 3: Cover the bowl and let the salad rest for at least 1 hour in the refrigerator. This allows the flavors to meld, especially the saltiness from the capers and the garlic’s aroma. The salad tastes even better the next day.
4. Step 4: Before serving, give the salad a taste and adjust the seasoning with a pinch of extra salt if needed. Drizzle with additional olive oil and sprinkle with extra fresh dill.
5. Step 5: Serve this salad as a refreshing side dish or enjoy it stuffed into sandwiches or wraps. It pairs well with avocado or added protein like grilled chicken or canned tuna for a filling meal.

Tips & Variations

• If you prefer mint over dill, substitute half the dill quantity with fresh chopped mint for a different herbal note.
• To use dried chickpeas, soak them overnight and cook until tender before adding to the salad.
• For extra texture, add a handful of toasted pine nuts or walnuts just before serving.
• If you want a lighter salad, use low-fat yogurt instead of Greek yogurt, but keep in mind it may be less creamy.

Storage

Store the Tzatziki Chickpea Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it tastier over time. When ready to eat, stir the salad well and serve chilled or at room temperature. Avoid freezing as the yogurt and cucumbers can separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s actually better if you make the salad at least an hour ahead or even the night before. This resting time lets the flavors meld beautifully.

Is this salad vegan-friendly?

The traditional recipe uses Greek yogurt, which is dairy. To make it vegan, substitute the yogurt with a plant-based alternative like coconut or almond yogurt, but keep in mind the flavor and texture will change slightly.

Tzatziki Chickpea Salad Recipe

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4.6 from 65 reviews

This Tzatziki Chickpea Salad is a refreshing and flavorful Mediterranean-inspired dish combining creamy Greek yogurt, crunchy cucumbers, tender chickpeas, and aromatic herbs. Perfect as a side salad or a light meal, it is easy to prepare, healthy, and versatile, offering a delicious way to enjoy a protein-rich vegetarian option with bright, tangy, and savory flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (including resting time)
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tzatziki Base

• 2 cucumbers, grated using a box grater, excess water squeezed out very well (about 3/4 cup once squeezed)
• 1 1/4 cups Greek yogurt (or thick plain yogurt)
• 1 tbsp lemon juice
• 2 1/2 tbsp extra virgin olive oil, plus extra for drizzling
• 1/4 cup roughly chopped fresh dill, plus extra for sprinkling (or half the quantity chopped fresh mint)
• 1 large garlic clove, crushed using garlic press, finely grated or very finely minced
• 1/2 tsp cooking salt or kosher salt

Salad Ingredients

• 2 x 400g (14 oz) cans chickpeas, well drained
• 3/4 cup finely sliced celery (about 1 to 2 stems)
• 2 tbsp chopped capers (can substitute cornichons or dill pickles)

Instructions

1. Mix Tzatziki Base: In a large bowl, combine the grated and well-drained cucumbers, Greek yogurt, lemon juice, extra virgin olive oil, chopped fresh dill, crushed garlic, and salt. Mix thoroughly until all ingredients are well incorporated.
2. Add Salad Components: Add the well-drained chickpeas, finely sliced celery, and chopped capers to the bowl. Gently toss everything together to combine the flavors uniformly.
3. Let Flavors Meld: While you can serve the salad immediately, it is best to let it rest for at least 1 hour to allow the flavors, especially the saltiness from the capers and the pungency from the garlic, to meld well. The salad tastes even better the next day. Before serving, taste and adjust salt if needed.
4. Serve: Drizzle extra virgin olive oil on top and sprinkle additional fresh dill for garnish. Serve chilled and enjoy.
5. Serving Suggestions: This salad can be enjoyed as a side dish or a standalone salad meal. It also works wonderfully stuffed into sandwiches or wraps with added avocado as a binder. For a protein boost, add grilled chicken or canned tuna.

Notes

• Note 1: You can substitute fresh dill with half the quantity of chopped fresh mint if desired for a different flavor profile.
• Note 2: If using dried chickpeas, soak overnight and cook until tender before using. Canned chickpeas are used here for convenience.
• Flavors improve with resting time, so prepare ahead when possible.
• Adjust salt according to taste, keeping in mind capers add saltiness.

Keywords: Tzatziki, Chickpea Salad, Mediterranean Salad, Greek Yogurt Salad, Vegetarian Salad, Healthy Salad, No-Cook Salad