Description
Discover a delicious and refreshing Tzatziki Chickpea Salad recipe. Try it today!
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
- 1 English cucumber, diced small (about 2 cups)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced (about 1/2 cup)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup Kalamata olives, pitted and halved (optional)
- 1/2 cup crumbled feta cheese (optional)
- 1 cup Greek yogurt (full-fat recommended)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced or grated
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the Chickpeas Start by thoroughly rinsing your chickpeas in a colander under cold water until the water runs clear. Give them a gentle shake to remove excess moisture, then transfer to a large mixing bowl. For extra flavor absorption, lightly pat them dry with a paper towel before adding them to your bowl.
- Step 2: Prepare the Vegetables Dice the cucumber into small, uniform pieces (about ¼-inch cubes) and place in a separate small colander. Sprinkle with a pinch of salt and let sit for 5-10 minutes to draw out excess moisture. Meanwhile, halve your cherry tomatoes, finely dice the red onion, and chop your fresh herbs. Add these to the bowl with the chickpeas, but reserve a small amount of herbs for garnishing later.
- Step 3: Make the Tzatziki Dressing In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Whisk until smooth and well-incorporated. Taste and adjust seasoning as needed – the dressing should be bright and tangy with a prominent garlic note. If it’s too thick, add a teaspoon of water or lemon juice to reach your desired consistency.
- Step 4: Combine Everything Pat the salted cucumber dry with paper towels, then add to the chickpea mixture. Pour about three-quarters of the tzatziki dressing over the salad ingredients and gently fold everything together using a rubber spatula. Be careful not to mash the chickpeas – you want them to maintain their shape and texture. Add additional dressing as needed until everything is lightly coated but not swimming in sauce.
- Step 5: Rest and Serve Cover the Tzatziki Chickpea Salad and refrigerate for at least 30 minutes (though 1-2 hours is ideal) to allow the flavors to meld. Just before serving, give it a gentle stir, taste once more for seasoning, and add the crumbled feta if using. Garnish with the reserved fresh herbs and serve chilled for the most refreshing experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg