Description
This tzatziki chickpea salad is bright, creamy, and packed with fresh flavor. Made with crisp cucumbers, protein-rich chickpeas, and a tangy yogurt dressing with herbs, it’s the perfect no-cook meal for warm days, easy lunches, or simple meal prep.
Ingredients
Units
- 1 cup Greek yogurt
- 1 garlic clove, grated
- 2 tablespoons olive oil, plus more for serving
- 2 teaspoons honey
- 1 lemon, halved
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 scallions, thinly sliced
Instructions
- Make the dressing: In a large bowl, whisk together the Greek yogurt, grated garlic, olive oil, honey, and juice of ½ lemon until smooth. If the dressing is too thick, add a little more lemon juice to loosen. Season with salt and pepper.
- Assemble the salad: Add the cucumbers, chickpeas, dill, mint, and scallions to the bowl. Squeeze the remaining ½ lemon over the top.
- Toss and season: Toss everything together until well coated. Taste and adjust with more salt, pepper, or lemon juice as needed.
- Serve: Transfer to a serving bowl and drizzle with a little olive oil. Serve slightly chilled or at room temperature.
Notes
- Best served slightly chilled, not straight from the fridge for the best flavor.
- Keeps well for up to 3 days—great for meal prep.
- Refresh leftovers with an extra squeeze of lemon or sprinkle of fresh herbs before serving.