Dinner

Tzatziki Chickpea Salad Recipe

Name: Tzatziki Chickpea Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
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, 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 (can substitute with cornichons or dill pickles)

ByMariam Harutyunyan February 13, 2026February 13, 2026

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Introduction

This Tzatziki Chickpea Salad is a refreshing, creamy dish bursting with Mediterranean flavors. Combining crunchy cucumbers, tangy yogurt, and hearty chickpeas, it’s perfect as a light meal or a tasty side. Quick to prepare and delicious whether fresh or chilled, it’s a versatile addition to your recipe collection.

A close-up view of a bowl filled with thick, creamy white sauce mixed with soft chickpeas scattered evenly throughout, creating a textured surface with small round shapes. The sauce is slightly glossy and speckled with tiny black pepper dots and finely chopped herbs. Golden droplets of oil are drizzled on top, adding a shiny contrast to the pale sauce. Bright green fresh dill sprigs are placed on the surface as garnish, providing a fresh color pop. A silver spoon scoops some of the mixture, showing the thick and chunky texture inside the white bowl. The background shows a soft, white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 a garlic press, finely grated or very finely minced

1/2 tsp cooking salt or kosher salt
2 cans (400g / 14 oz each) chickpeas, well drained
3/4 cup finely sliced celery (about 1 to 2 stems)

2 tbsp chopped capers (substitute cornichons or dill pickles if desired)

Instructions

Step 1: In a large bowl, combine the grated cucumber, Greek yogurt, lemon juice, olive oil, chopped dill, garlic, and salt. Mix well until all ingredients are evenly incorporated.
Step 2: Add the drained chickpeas, finely sliced celery, and chopped capers to the bowl. Stir gently to combine all ingredients together.

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 aroma. It tastes even better the next day. Before serving, taste and adjust salt if needed.
Step 4: Serve the salad drizzled with extra olive oil and a sprinkle of fresh dill. Enjoy immediately.
Step 5: Use the salad as a side dish, a salad meal, or stuff it into sandwiches and wraps, adding avocado for creaminess or some chicken or canned tuna for extra protein.

Tips & Variations

For a minty twist, substitute fresh dill with half the amount of finely chopped fresh mint.
Squeeze out as much moisture as possible from the grated cucumbers to prevent the salad from becoming watery.
If using dried chickpeas, soak and cook them thoroughly before adding to the salad.

Add a pinch of smoked paprika or ground cumin for an extra flavor layer.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the olive oil may separate. This salad is best enjoyed cold or at room temperature. Avoid freezing, as the texture of yogurt and cucumbers changes upon thawing.

How to Serve

This image shows a sandwich made with a soft, crusty bun that is golden brown on top and white inside. The sandwich has one thick layer of creamy filling that is white with green herbs mixed in, and whole chickpeas are scattered throughout this creamy layer, some spilling out of the sandwich. Small green dill sprigs sit on top and around the sandwich. The sandwich sits on brown paper, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular plain yogurt instead of Greek yogurt?

Yes, you can use thick plain yogurt, but Greek yogurt gives a creamier texture and richer flavor. If your plain yogurt is thin, drain it in a cheesecloth to thicken before using.

How can I make this salad vegan?

Replace the Greek yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt, ensuring it’s thick and unsweetened. Adjust the seasoning to taste.