Creamy Tzatziki Chickpea Salad

Name: Creamy Tzatziki Chickpea Salad
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Yield: 4
Ingredients: 2 cans canned chickpeas; 2 cucumbers; 3/4 cup finely sliced celery; 1 1/4 cup Greek yogurt; 1 tbsp lemon juice; 2 1/2 tbsp extra-virgin olive oil; 1/4 cup roughly chopped fresh dill; 1 large garlic clove; 2 tbsp chopped capers; 1/2 tsp cooking salt or kosher salt

This creamy tzatziki chickpea salad is fresh, tangy, and packed with crunch from cucumber, celery, dill, and capers. It is a satisfying no-cook salad that works as a light lunch, side dish, sandwich filling, or easy meal-prep option.

Servings4 Portions

Prep Time12 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

canned chickpeas
2 cans
cucumbers
2
finely sliced celery
0.8 cup
Greek yogurt
0.3 cup
lemon juice
1 tbsp
extra-virgin olive oil
1 tbsp
roughly chopped fresh dill
0.3 cup
large garlic clove
1
chopped capers
2 tbsp
cooking salt or kosher salt
0.5 tsp

Step-by-Step Instructions

Prepare the cucumber by grating or finely chopping it, then squeeze out excess liquid with your hands or a clean kitchen towel so the salad stays creamy rather than watery.

In a large bowl, stir together the Greek yogurt, lemon juice, extra-virgin olive oil, dill, grated garlic, and salt until smooth and well combined.

Add the drained chickpeas, prepared cucumber, sliced celery, and chopped capers. Fold gently until everything is evenly coated in the tzatziki dressing.

Cover and let the salad rest in the refrigerator for at least 1 hour so the garlic, dill, and capers can season the chickpeas. Taste before serving and add a little more salt or lemon juice if needed.

Serve chilled or cool, drizzled with a little extra olive oil and sprinkled with more dill. Enjoy as a side salad, spooned into pita or wraps, layered into sandwiches with avocado, or topped with chicken or tuna for a heartier meal.