Name: Tzatziki Chickpea Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cucumbers, grated and 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 or 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 (from 1-2 stems); 2 tbsp chopped capers (can substitute cornichons or dill pickles)

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Introduction

This Tzatziki Chickpea Salad is a refreshing and flavorful dish combining creamy Greek yogurt, crunchy cucumbers, and hearty chickpeas. Perfect as a light meal or a vibrant side salad, it’s easy to prepare and even better after marinating.

A close-up image of a rustic dark bowl filled with creamy white chickpea salad mixed with herbs, showing soft beige chickpeas coated in a thick yogurt sauce. The salad is topped with scattered fresh, bright green dill sprigs and a drizzle of golden olive oil that glistens on the surface. Dark flecks of cracked black pepper add contrast. A silver spoon rests in the bowl, partially submerged in the creamy mixture. The background is a white marbled texture, softly blurred to keep attention on the bowl. photo taken with an iphone --ar 4:5 --v 7

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 tablespoon lemon juice
2 1/2 tablespoons 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 teaspoon cooking salt or kosher salt
2 cans (400g / 14 oz each) chickpeas, well drained
3/4 cup finely sliced celery (about 1 to 2 stems)
2 tablespoons chopped capers (substitute with cornichons or dill pickles if desired)

Instructions

Step 1: In a large bowl, combine the grated cucumbers, Greek yogurt, lemon juice, olive oil, chopped dill, crushed garlic, and salt. Mix thoroughly to create the tzatziki base.
Step 2: Add the drained chickpeas, finely sliced celery, and chopped capers to the bowl. Stir gently until everything is evenly coated with the dressing.
Step 3: Let the salad sit for at least one hour to allow the flavors to meld, especially the saltiness from the capers and the garlic aroma. For best results, refrigerate overnight.
Step 4: Before serving, taste the salad and add a pinch of extra salt if needed, as caper saltiness can vary. Drizzle with extra olive oil and sprinkle additional fresh dill on top.
Step 5: Serve the salad chilled as a side dish or enjoy it stuffed in sandwiches or wraps. It pairs well with avocado for creaminess and can be boosted with chicken or canned tuna for added protein.

Tips & Variations

For a fresh twist, substitute half the dill with chopped fresh mint to brighten the flavor.
If using dried chickpeas, soak and cook them until tender before draining and adding to the salad.
Add diced cucumbers in addition to the grated for extra crunch.
Try adding a pinch of smoked paprika or cayenne for a slight spicy kick.
Use plain yogurt if Greek yogurt is not available, but strain it through a fine sieve or cheesecloth to thicken.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further over time, but for best texture, consume within the first two days. Before serving, give it a good stir and add a fresh drizzle of olive oil. It is best enjoyed chilled.

How to Serve

A close-up of a white bowl filled with a creamy chickpea dish layered with a white yogurt sauce mixed with green herbs, giving a slightly rough texture, and soft pale beige chickpeas scattered throughout. The top is drizzled with bright yellow olive oil and sprinkled with black pepper. Fresh green dill sprigs are placed on top as garnish. A silver spoon is dipped into the thick mixture on the right side of the bowl, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, replace the Greek yogurt with a thick plant-based yogurt such as coconut or almond yogurt to keep the creamy texture while making it vegan-friendly.

How can I prevent the cucumbers from making the salad watery?

Be sure to grate the cucumbers and then squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. This prevents the salad from becoming watery and keeps it creamy and fresh.