Tzatziki Chickpea Salad
This refreshing Tzatziki Chickpea Salad combines the creaminess of tzatziki with nutritious chickpeas and fresh veggies, making it a perfect light meal or side dish. It's packed with flavor and nutrients, ideal for a quick lunch or picnic.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup plain Greek yogurt For a vegan version, substitute with plant-based yogurt.
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped Or 1 teaspoon dried dill.
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- to taste amount salt
- to taste amount pepper
Instructions
- In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion.
- In a separate small bowl, prepare the tzatziki dressing by whisking together the Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper until well combined.
- Pour the tzatziki dressing over the chickpea and vegetable mixture, and gently toss to coat all the ingredients evenly.
- Adjust seasoning with additional salt and pepper if desired, then chill the salad in the refrigerator for about 10 minutes before serving to let the flavors meld.
- Serve chilled, garnished with extra dill if desired.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch and flavor.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
Notes
Feel free to add other vegetables like bell peppers or radishes for extra crunch and flavor.
This salad can be stored in the refrigerator for up to 2 days in an airtight container.
For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.