Tzatziki Chickpea Salad Recipe

Introduction

This Tzatziki Chickpea Salad is a fresh and creamy dish inspired by traditional Greek flavors. It combines grated cucumber, tangy yogurt, and tender chickpeas for a satisfying and healthy salad perfect for any 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 garlic press or 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 (1-2 stems)
• 2 tbsp chopped capers (substitute cornichons or dill pickles if desired)

Instructions

1. Step 1: In a large bowl, combine the grated cucumber, Greek yogurt, lemon juice, 2 1/2 tablespoons olive oil, chopped dill, crushed garlic, and salt. Mix these tzatziki ingredients until well blended.
2. Step 2: Add the drained chickpeas, sliced celery, and chopped capers to the bowl. Stir gently to combine all ingredients evenly.
3. Step 3: Let the salad rest for at least 1 hour in the refrigerator to allow the flavors to meld, especially the saltiness from the capers and the garlic. For best results, prepare it the day before and taste before serving; add a pinch of extra salt if needed.
4. Step 4: When ready to serve, drizzle some extra virgin olive oil on top and sprinkle with fresh dill. Enjoy immediately.
5. Step 5: Serve this salad as a side dish, a filling for sandwiches or wraps (adding avocado helps bind it), or boost it with grilled chicken or canned tuna for a protein-rich meal.

Tips & Variations

• To reduce moisture, squeeze the cucumber well after grating to prevent a watery salad.
• Swap fresh dill for mint for a different but equally refreshing flavor.
• If using dried chickpeas, soak and cook them thoroughly before adding to the salad.
• Add chopped fresh parsley or a pinch of smoked paprika for a twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the liquid may separate. This salad tastes great cold but can be brought to room temperature before serving. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular plain yogurt instead of Greek yogurt?

Yes, but Greek yogurt’s thicker texture works best to keep the salad creamy without extra liquid. If using regular yogurt, strain it through a fine sieve or cheesecloth to remove excess moisture.

Is this salad suitable for a vegan diet?

This recipe contains yogurt, which is dairy-based. To make it vegan, substitute the Greek yogurt with a unsweetened plant-based yogurt like coconut or almond yogurt, ensuring it has a thick consistency.

Tzatziki Chickpea Salad Recipe

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★★★★★

4.7 from 130 reviews

• Author: Aiden
• Total Time: 1 hour 15 minutes (including flavor melding time)
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A refreshing and creamy Tzatziki Chickpea Salad that combines grated cucumber, Greek yogurt, lemon juice, and fresh herbs with hearty chickpeas, crunchy celery, and tangy capers. Perfect as a light side dish, a salad meal, or a flavorful addition to sandwiches and wraps, this salad offers a Mediterranean-inspired taste with a healthy twist.

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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 Add-ins

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

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Instructions

1. Mix Tzatziki Base: In a large bowl, combine the grated cucumber with Greek yogurt, lemon juice, olive oil, chopped fresh dill, crushed garlic, and salt. Stir well to create a creamy, flavorful base for the salad.
2. Add Salad Ingredients: To the tzatziki mixture, add the well-drained chickpeas, finely sliced celery, and chopped capers. Mix thoroughly until all ingredients are evenly distributed.
3. Let Flavors Meld: Let the salad sit for at least 1 hour to allow the flavors to meld and intensify, especially the saltiness from the capers and the pungency from the garlic. For best results, refrigerate and consume the next day. Taste before serving and add a pinch of extra salt if needed.
4. Serve: Drizzle extra virgin olive oil over the top and sprinkle with additional fresh dill. Serve chilled as a side salad or a light meal.
5. Ways to Enjoy: Enjoy the salad on its own, as a side dish, stuffed into sandwiches or wraps (adding avocado for creaminess), or enhanced with chicken or canned tuna for extra protein.

Notes

• Note 1: Fresh dill can be substituted with half the quantity of fresh mint for a slightly different herbal flavor.
• Note 2: If using dried chickpeas, soak overnight and cook until tender before adding to the salad.
• For best texture, ensure excess water is squeezed out from the grated cucumber to avoid a watery salad.
• Adjust salt to taste as capers can vary in saltiness.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

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