Description
This refreshing Tzatziki Chickpea Salad combines protein-packed chickpeas with crisp cucumbers, juicy cherry tomatoes, tangy feta, and a creamy homemade tzatziki dressing. It’s a vibrant, Mediterranean-inspired dish perfect for a light lunch, a flavorful side, or a satisfying filling for pita bread. Fresh herbs like dill and parsley elevate the flavors, making it a healthy and delicious option for any season.
Ingredients
Scale
Salad
- 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
- 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. Stir in the grated cucumber and mix well. Chill the dressing in the refrigerator to allow flavors to meld.
- Assemble the Salad: In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives if using, and crumbled feta cheese. Gently mix to combine all ingredients evenly.
- Add Fresh Herbs: Sprinkle the chopped fresh dill and parsley over the salad, adding a vibrant herbal flavor that complements the creamy dressing.
- Toss with Dressing: Pour the chilled tzatziki dressing over the salad mixture and toss gently until everything is well coated and evenly distributed.
- Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes to meld the flavors. Serve chilled as a main dish, side salad, or inside pita bread for a delicious Mediterranean-inspired meal.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- The olives are optional; omit them if you prefer a milder flavor.
- Be sure to squeeze the grated cucumber thoroughly to prevent the dressing from becoming too watery.
- This salad keeps well refrigerated for up to 2 days.
- Add a handful of chopped mint for additional freshness if desired.
