Name: Tzatziki Chickpea Salad
Prep time: 12 min
Total time: 12 min
Yield: 4
Ingredients: Tzatziki:; 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; Salad:; 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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1. Fresh dill – This really elevates this dish, so highly recommended! Mint is also excellent, but use half the quantity. Though if you don’t fresh herbs or it’s outrageously priced, substitute with green onion plus garlic and onion powder which gives it a ranch-dressing edge instead.

2. Dried chickpeas – Use 1 2/3 cups dried chickpeas (280g). Soak 8 – 24 hours in water, drain, simmer in salted water for 30 minutes for firm (my preference) or 60 minutes for soft. Use cool.

Leftovers keeps for 3 days and honestly, it gets better and better as the flavours meld! Give it a good mix, and let it de-chill for 15 minutes or so before serving.

Servings – With some protein, it will serve 4 as a meal or 8 as a side dish (like you would potato salad).

Nutrition per serving assuming 8 servings as a side dish.

Tzatziki Chickpea Salad

Ingredients

Tzatziki

Salad

Steps

Notes

Nutrition Facts