Tzatziki Chickpea Salad
Tzatziki Chickpea Salad
Ingredients
For the Tzatziki Dressing
- 1 1/2 cups plain Greek yogurt, full-fat or low-fat
- 2 garlic, cloves, grated
- 2 tablespoons olive oil
- 1 teaspoon honey
- 2 tablespoons water, or more, as needed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 2 cans chickpeas, 15-ounce each, rinsed and drained
- 1 cup cucumber, chopped (about 1/2 of a medium cucumber)
- 1/2 cup scallions, chopped (about 4-5 scallions)
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
Instructions
- 1
Begin by preparing the tzatziki dressing. In a large clear glass bowl, add the plain Greek yogurt. Grate the fresh garlic directly into the yogurt.
⏱️ 3 min
- 2
Drizzle the olive oil and honey into the bowl with the yogurt and garlic. Whisk all ingredients thoroughly until well combined and smooth.
⏱️ 2 min
- 3
To achieve a 'drippy consistency,' add 2 tablespoons of water to the dressing and whisk again. If a thinner consistency is desired, add additional water 1 tablespoon at a time until preferred consistency is reached.
⏱️ 2 min
- 4
Season the dressing with kosher salt and freshly ground black pepper to taste. Whisk one last time to fully incorporate the seasonings.
⏱️ 1 min
- 5
Add the rinsed and drained chickpeas (ensure no brine is included), chopped cucumber, chopped scallions, chopped fresh mint, and chopped fresh dill to the bowl with the prepared dressing.
⏱️ 7 min
- 6
Gently but thoroughly mix all the ingredients together until the chickpeas, cucumbers, and herbs are evenly coated in the creamy, fresh dressing. Serve immediately or chill for later enjoyment.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tzatziki Chickpea Salad
Ingredients
For the Tzatziki Dressing
- 1 1/2 cups plain Greek yogurt, full-fat or low-fat
- 2 garlic, cloves, grated
- 2 tablespoons olive oil
- 1 teaspoon honey
- 2 tablespoons water, or more, as needed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad
- 2 cans chickpeas, 15-ounce each, rinsed and drained
- 1 cup cucumber, chopped (about 1/2 of a medium cucumber)
- 1/2 cup scallions, chopped (about 4-5 scallions)
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
Instructions
- 1
Begin by preparing the tzatziki dressing. In a large clear glass bowl, add the plain Greek yogurt. Grate the fresh garlic directly into the yogurt.
⏱️ 3 min - 2
Drizzle the olive oil and honey into the bowl with the yogurt and garlic. Whisk all ingredients thoroughly until well combined and smooth.
⏱️ 2 min - 3
To achieve a 'drippy consistency,' add 2 tablespoons of water to the dressing and whisk again. If a thinner consistency is desired, add additional water 1 tablespoon at a time until preferred consistency is reached.
⏱️ 2 min - 4
Season the dressing with kosher salt and freshly ground black pepper to taste. Whisk one last time to fully incorporate the seasonings.
⏱️ 1 min - 5
Add the rinsed and drained chickpeas (ensure no brine is included), chopped cucumber, chopped scallions, chopped fresh mint, and chopped fresh dill to the bowl with the prepared dressing.
⏱️ 7 min - 6
Gently but thoroughly mix all the ingredients together until the chickpeas, cucumbers, and herbs are evenly coated in the creamy, fresh dressing. Serve immediately or chill for later enjoyment.
⏱️ 5 min