Go Back
Tzatziki Chickpea Salad
marie

Tzatziki Chickpea Salad

This creamy and refreshing Tzatziki Chickpea Salad combines hearty chickpeas, crisp celery, and briny capers in a tangy homemade tzatziki made with Greek yogurt, cucumber, lemon, and dill. It’s quick to make, protein-packed, and perfect for meal prep or a light Mediterranean-inspired meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: LUNCH, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Tzatziki Sauce
  • 2 whole cucumbers grated and excess moisture squeezed out
  • 1.25 cups Greek yogurt
  • 1 tbsp lemon juice
  • 2.5 tbsp extra virgin olive oil
  • 0.25 cup fresh dill roughly chopped
  • 1 large clove garlic minced
  • 0.5 tsp kosher salt
Salad Base
  • 2 cans chickpeas 400 g / 14 oz cans, drained and rinsed
  • 0.75 cup celery thinly sliced
  • 2 tbsp capers chopped

Method
 

  1. Grate the cucumbers and squeeze out as much liquid as possible. This prevents the salad from becoming watery.
  2. In a large bowl, mix the drained cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, and salt until smooth and creamy.
  3. Add the chickpeas, celery, and capers to the bowl. Gently stir until everything is evenly coated in the tzatziki.
  4. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
  5. Stir before serving, drizzle with extra olive oil if desired, and garnish with more dill or cracked pepper.

Notes

This salad tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.