Description
A refreshing and delicious Tzatziki Chickpea Salad that combines chickpeas with fresh vegetables and a creamy tzatziki dressing.
Ingredients
Scale
- 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
- 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.
- Assemble the Salad: In a large bowl, combine chickpeas, diced cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Add Fresh Herbs: Sprinkle chopped dill and parsley over the salad for a fresh burst of flavor.
- Toss with Dressing: Pour the tzatziki dressing over the salad and toss until well combined.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Enjoy as a main dish, side, or in pita bread.
Notes
- For a vegan version, omit the feta cheese or use a vegan substitute.
- Adjust the salt and pepper to taste based on preference.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg