Description
This Tzatziki Chickpea Salad combines creamy Greek yogurt, refreshing grated cucumber, and hearty chickpeas for a flavorful, protein-packed Mediterranean-inspired dish. Enhanced with dill, garlic, lemon juice, capers, and celery, it offers a vibrant balance of textures and tangy notes. Perfect as a side salad, a filling for wraps, or a light meal when paired with chicken or tuna.
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 Components
- 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)
Instructions
- Mix the Tzatziki Base: In a large bowl, combine the grated and well-drained cucumbers, Greek yogurt, lemon juice, olive oil, chopped dill, crushed garlic, and salt. Stir thoroughly until all ingredients are well incorporated.
- Add Chickpeas and Vegetables: Drain the canned chickpeas completely and add them to the bowl along with the finely sliced celery and chopped capers. Mix gently to distribute the ingredients evenly without mashing the chickpeas.
- Let Flavors Meld: While the salad can be served immediately, it is best to cover and chill it for at least 1 hour to allow the flavors, especially the saltiness of the capers and garlic, to blend fully. The salad tastes even better the following day. Before serving, taste and adjust salt if needed.
- Serve: Drizzle extra virgin olive oil over the salad and sprinkle with additional fresh dill. Serve chilled and enjoy immediately.
- Serving Suggestions: This salad makes an excellent side dish or a light meal. It can be stuffed into sandwiches or wraps with avocado as a binding ingredient. For added protein, top with cooked chicken or canned tuna to create a more satisfying meal.
Notes
- Note 1: For a fresher taste, half the amount of fresh dill can be substituted with fresh mint.
- Note 2: If using dried chickpeas, soak overnight and cook until tender before adding to the salad.
- The saltiness of capers can vary, so adjust the salt accordingly after chilling.
- This salad improves in flavor after a day and keeps well refrigerated for up to 2 days.
- For a vegan variation, substitute Greek yogurt with a plant-based thick yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Tzatziki salad, chickpea salad, Greek yogurt salad, Mediterranean salad, vegetarian, healthy salad, quick salad, protein-packed salad, cucumber salad
