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Tzatziki Chickpea Salad Recipe

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★★★★★

4.4 from 112 reviews

A refreshing and creamy Tzatziki Chickpea Salad that combines grated cucumber, Greek yogurt, and hearty chickpeas with bright lemon juice, fresh dill, garlic, celery, and capers. Perfect as a light meal or side dish, this salad offers a delightful blend of textures and flavors with Mediterranean-inspired ingredients, ideal for healthy lunches or dinners.

Ingredients

Scale

Tzatziki Base

  • 2 cucumbers, grated using a box grater, excess water squeezed out very well (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 (1 – 2 stems)
  • 2 tbsp chopped capers (substitute cornichons or dill pickles if preferred)

Instructions

  1. Mix the Tzatziki Base: In a large bowl, combine grated cucumber (with excess water squeezed out), Greek yogurt, lemon juice, 2 1/2 tablespoons of extra virgin olive oil, chopped fresh dill, minced garlic, and salt. Stir thoroughly until all ingredients are well blended, forming the creamy tzatziki base.
  2. Add Salad Ingredients: Add the drained chickpeas, finely sliced celery, and chopped capers to the tzatziki base. Gently mix again until the salad ingredients are evenly coated with the tzatziki and well combined.
  3. Let Flavors Meld: For best flavor, allow the salad to rest for at least 1 hour in the refrigerator to let the flavors develop, especially the saltiness from the capers and the garlic. Although it can be eaten immediately, leaving it longer—ideally until the next day—enhances the taste. Before serving, taste and adjust salt if needed as caper saltiness may vary.
  4. Serve: Drizzle extra virgin olive oil over the salad and sprinkle with additional fresh dill. Serve chilled as a refreshing salad side or a light main dish.
  5. Serving Suggestions: Enjoy this salad as a side or stuffed into sandwiches or wraps with avocado for a creamy texture and binding effect. For a protein boost, add cooked chicken or canned tuna to make it a more filling meal.

Notes

  • Note 1: You can substitute fresh dill with mint if preferred. Use half the quantity of fresh mint compared to dill.
  • Note 2: If using dried chickpeas, soak and cook them before adding to the salad. Well-drained canned chickpeas work best for convenience.
  • To squeeze excess water from grated cucumber efficiently, use a clean kitchen towel or cheesecloth to avoid watery salad.
  • Adjust salt carefully since capers can add significant saltiness and vary in strength.

Keywords: Tzatziki, Chickpea Salad, Greek Salad, Mediterranean Salad, Vegetarian Salad, Healthy Salad, Greek Yogurt Salad

Find it online: https://stirringwithstella.com/tzatziki-chickpea-salad-recipe/