Tzatziki Chickpea Salad

Name: Tzatziki Chickpea Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup Greek yogurt; 1 garlic clove, grated; 2 tablespoons olive oil, plus more for serving; 2 teaspoons honey; 1 lemon, halved (or more, if desired, for seasoning); Salt and pepper; 1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces; 2 (15-ounce) cans chickpeas, drained; Big handful dill, chopped; Big handful mint leaves, chopped; 2 scallions, thinly sliced

By Hetty Lui McKinnon

Published Aug. 14, 2024

Tzatziki Chickpea Salad — Christopher Testani for The New York Times. Simon Andrews.

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 5(2,066)
Comments: Read comments

Vibrant with the sharp creaminess of tzatziki, the Greek yogurt dip, this dish embodies the cool, easy eating of the warmer months. Crisp cucumbers and hearty chickpeas are dressed with a lemony and garlicky Greek yogurt mixture. A hint of honey brings harmony to the dressing; the hum of sweetness softens the tartness of the yogurt and introduces a richness to the dish. This no-cook salad is hearty enough for a standalone meal, but should you wish to dress it up, here are a few serving suggestions: Eat with flatbread, falafel, veggie skewers, or roasted Greek lemon potatoes.

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Ingredients

Yield:4 servings

1cup Greek yogurt
1garlic clove, grated
2tablespoons olive oil, plus more for serving
2teaspoons honey
1lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1pound Persian cucumbers, halved lengthwise and cut into ½-inch pieces
2(15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2scallions, thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.
Step 2
To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.
Step 3
To serve, drizzle with additional olive oil.

Ratings

5 out of 5

2,066 user ratings

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Comments

Elena9 months ago

Nice idea for this salad with the chickeas! But we Greeks never, NEVER add honey to a tzatziki recipe. If you have good quality full-fat strained yogurt, no need whatsoever to sweeten it.

Z Freehling9 months ago

I didn’t have green onions, so I used a red onion instead and it was delicious! When i use chick peas, i take off their little “jackets” or outside coverings before I put them in the salad. They’re more digestible that way. I put them in a strainer and put the strainer in a bowl of water. Then I agitate the chickpeas around so their skins fall off and float to the surface where I skim them off, drain the peas and use them.

Angela9 months ago

Wonderful recipe and a clever take on tzatziki! I do, however, have a few notes — like others have said…use the whole lemon!! It transforms the dish. ;) **Also, traditional tzatziki is made by draining out excess cucumber liquid to avoid watering-down the dip. While I don't think this dish would be too pleasant as a thick dip coating the cucumbers, not draining any liquid at all makes it very soupy and liquidy. I would recommend draining some cucumber liquid!! But awesome regardless :D

Sylvia & Anna2 days ago

Amazing recipe! We added Aerofarms micro wasabi mustard sprouts and it was fabulous— and very healthy. We recommend it!

Beth1 week ago

I used a premade tzatziki because I had it and didn't want it to go to waste, and added a bit of extra garlic powder and salt to season the chickpeas and the cukes. Served it with a naan baked with some mozzarella on it - delicious! Yes, I know - home-made tzatziki is WAY better, and I have my own recipe, but I had the premade, so why NOT use it? I will definitely make this again, with home-made tzatziki.

RM1 week ago

Agree the honey isn’t necessary. With Persian cucumbers I didn’t find that there was a lot of extra water but I also served it right away. Used high quality locally made Greek yogurt and I salted the chickpeas and added a Greek-inspired spice mix. Froze some dill sprigs from the gargantuan bunch of fresh dill I had last week and they worked great here because it doesn’t matter if they aren’t pretty anymore.

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