Description
This Tzatziki Chickpea Salad is a refreshing and healthy Mediterranean-inspired dish combining creamy Greek yogurt-based tzatziki dressing with hearty chickpeas, crisp cucumbers, juicy cherry tomatoes, and flavorful herbs. Perfect as a light main dish, side salad, or filling for pita bread, this salad offers a vibrant mix of textures and flavors that is easy to prepare and satisfying.
Ingredients
Scale
Salad Ingredients
- 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
Tzatziki Dressing Ingredients
- 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 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, mixing gently to distribute ingredients evenly.
- Add Fresh Herbs: Sprinkle the chopped fresh dill and parsley over the salad to add a vibrant and aromatic flavor profile.
- Toss with Dressing: Pour the chilled tzatziki dressing over the salad ingredients and toss everything carefully until the salad is evenly coated with the creamy dressing.
- Chill and Serve: Cover the salad bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill. Serve as a light main dish, a flavorful side, or stuffed inside warm pita bread.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt.
- You can omit feta cheese for a dairy-free option or add more olives for extra flavor.
- Adjust salt and lemon juice quantities to taste based on preference and dietary needs.
- Make sure to squeeze the grated cucumber to remove excess moisture to prevent the dressing from becoming watery.
- This salad can be stored refrigerated for up to 2 days; however, fresh herbs are best added just before serving for optimum freshness.