Tzatziki Chickpea Salad
Total Time
1 hour and 12 minutes
Prep Time
12 minutes
Rating
4.82 out of 5 stars
(16)
Ingredients
4 servings
- 2 cucumbers (, grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed)
- 1 1/4 cups Greek yogurt (or thick plain yogurt)
- 1 tbsp lemon juice
- 2 1/2 tbsp extra virgin olive oil (, plus extra for drizzling)
- 1/4 cup roughly chopped fresh dill (, plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1)
- 1 large garlic clove (, crushed using garlic press , finely grate or very finely minced using a knife)
- 1/2 tsp cooking salt / kosher salt
- 2 x 400g / 14 oz cans chickpeas (, well drained (Note 2 for dried)
- 3/4 cup finely sliced celery (1 - 2 stems)
- 2 tbsp chopped capers (sub cornichons or dill pickles)
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Preparation
Step 1
Mix - Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.
Step 2
Wait 1 hour - You can eat it straight away but it's better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It's even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).
Step 3
Serve drizzled with extra olive oil and extra dill. Dive in!
Step 4
Ways to eat it:
Step 5
As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good "glue"), add chicken or canned tuna for protein-boost salad meal.
Step 6
Save recipe for the next time?
