Description
This Tzatziki Chickpea Salad is a refreshing, Mediterranean-inspired dish combining protein-packed chickpeas with crisp cucumbers, juicy cherry tomatoes, and a creamy, tangy Greek yogurt-based tzatziki dressing. Enhanced with fresh herbs and feta cheese, it’s perfect as a light main course, side dish, or stuffed into pita bread for a flavorful meal. Ready in just 45 minutes, this healthy and satisfying salad offers vibrant flavors and a delightful texture balance.
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
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 Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper until smooth. Gently fold in the grated cucumber, ensuring excess moisture has been removed for a creamy, well-textured tzatziki dressing. Chill the dressing in the refrigerator to allow flavors to meld.
- Assemble the Salad: In a large mixing bowl, combine the drained and rinsed chickpeas with diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives (if using), and crumbled feta cheese to build a robust Mediterranean base for the salad.
- Add Fresh Herbs: Sprinkle the chopped fresh dill and parsley evenly over the salad, adding a bright and aromatic touch that enhances the overall flavor profile.
- Toss with Dressing: Pour the chilled tzatziki dressing over the salad mixture. Toss gently but thoroughly so every ingredient is coated with the creamy dressing, binding the salad together beautifully.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the salad chill. Serve cold as a refreshing main dish, a side accompaniment, or stuffed into pita bread for a delightful meal option.
Notes
- For best results, squeeze out excess water from the grated cucumber to avoid a watery dressing.
- Kalamata olives are optional but add a lovely briny depth if you enjoy their flavor.
- This salad can be made a few hours ahead; the flavors improve as it sits.
- Use gluten-free pita bread to keep this recipe gluten-free if desired.
- Adjust salt to taste based on the saltiness of feta and olives.
