Tzatziki Chickpea Salad

5 from 5 votes

Tzatziki Chickpea Salad

This refreshing Tzatziki Chickpea Salad combines creamy Greek yogurt, crisp cucumbers, chickpeas, and fresh herbs for a light and protein-packed dish. Perfect for lunch, meal prep, or a Mediterranean-inspired side.

Prep Time10

Cook Time5

Total Time15

Course: Salad recipes

Cuisine: Greek

Keyword: chickpea salad, tzatziki chickpea salad

Servings:

Author: Tatiana

Ingredients

1 cup whole milk Greek yogurt
2 garlic cloves finely grated
2 tablespoons olive oil plus more for serving
1 lemon
Salt and freshly ground black pepper
1 pound Persian cucumbers halved lengthwise and cut into ½-inch pieces
2 (15-ounce) cans chickpeas drained, (or about 3 cups home-cooked chickpeas)
½ cup chopped fresh mint leaves
½ cup chopped fresh dill
3 green onions thinly sliced

Instructions

If not serving right away, lightly salt the cucumbers and let them sit for 10–15 minutes. Blot with a paper towel to remove excess moisture.
In a large bowl, whisk together the Greek yogurt, garlic, olive oil, juice of 1 lemon, and optional lemon zest. Season well with salt and pepper.
Add the cucumbers, chickpeas, dill, mint, and green onions, toss to combine. Taste and adjust seasoning if needed.
Drizzle with a little more olive oil before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften slightly, but the flavors will continue to develop. Stir well before serving. Freezing is not recommended, as the yogurt may separate.

Nutrition