Description
This refreshing Tzatziki Chickpea Salad combines protein-rich chickpeas with crisp cucumbers, juicy cherry tomatoes, tangy feta, and a creamy homemade tzatziki dressing. Infused with fresh herbs and zesty garlic lemon flavors, it’s a perfect Mediterranean-inspired dish ideal for a light meal or a flavorful side. Ready in just 45 minutes, it’s easy to prepare and great for meal prep or entertaining.
Ingredients
Scale
Salad Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup Kalamata olives, sliced (optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Tzatziki Dressing Ingredients
- 1 cup Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cucumber, grated and squeezed to remove excess moisture
Instructions
- Prepare the Dressing: In a bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper until smooth. Stir in the grated cucumber, ensuring it is well incorporated. Chill the dressing in the refrigerator to develop flavors.
- Assemble the Salad: In a large salad bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives if using, and crumbled feta cheese. Mix gently to combine the ingredients evenly.
- Add Fresh Herbs: Sprinkle the chopped fresh dill and parsley over the assembled salad. These herbs add a fresh and vibrant flavor dimension essential to the recipe’s Mediterranean profile.
- Toss with Dressing: Pour the chilled tzatziki dressing over the salad mixture. Toss all ingredients together carefully until the dressing coats everything evenly, ensuring each bite is flavorful.
- Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld properly. Serve chilled as a main dish, a side salad, or as a filling in pita bread sandwiches for a complete meal.
Notes
- For an extra kick, add a pinch of cayenne pepper or crushed red pepper flakes to the dressing.
- Omitting the feta and olives makes this salad vegan-friendly; just swap the Greek yogurt for a plant-based yogurt alternative.
- Use freshly squeezed lemon juice for best flavor.
- To remove moisture from the grated cucumber, wrap it in a clean kitchen towel and squeeze firmly before adding it to the dressing.
- This salad keeps well in the fridge for up to 2 days and is best served chilled.
