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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
