Description
A refreshing and healthy Tzatziki Chickpea Salad combining creamy Greek yogurt, crunchy cucumbers, and hearty chickpeas, flavored with fresh dill, garlic, and capers. Perfect as a light lunch or a side dish, this no-cook salad benefits from resting time to meld the flavors for a deliciously tangy Mediterranean-inspired dish.
Ingredients
Scale
Salad Ingredients
- 2 cucumbers, grated using a box grater, excess water squeezed out very well (approximately 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 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 with cornichons or dill pickles if desired)
Instructions
- Mix the Base: In a large bowl, combine the grated cucumber, Greek yogurt, lemon juice, 2 1/2 tablespoons of extra virgin olive oil, fresh dill, crushed garlic, and salt. Stir well to create the classic tzatziki base.
- Add Chickpeas and Vegetables: Add the well-drained chickpeas, finely sliced celery, and chopped capers to the bowl. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Let Flavors Meld: Allow the salad to sit for at least 1 hour to let the flavors blend, especially the saltiness from the capers and the sharpness of the garlic. For best results, refrigerate and enjoy the next day.
- Serve: Before serving, give the salad a final taste and adjust salt if needed. Drizzle with extra virgin olive oil and sprinkle with additional fresh dill. Serve chilled and enjoy this vibrant, refreshing salad.
Notes
- Note 1: Fresh dill can be substituted with fresh mint for a different but equally delicious flavor.
- Note 2: If using dried chickpeas, soak and cook them until tender before using. Canned chickpeas are most convenient.
- This salad is best served chilled and tastes better after resting to allow the flavors to develop.
- Extra olive oil drizzled on top enhances richness and presentation.
