Description
This refreshing Tzatziki Chickpea Salad combines protein-rich chickpeas with crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, all tossed in a creamy homemade tzatziki dressing. Perfect as a light main dish, a side salad, or served inside pita pockets, this Mediterranean-inspired recipe is easy to make and bursting with fresh herbs and flavors.
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 the Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper. Stir in the grated cucumber thoroughly to combine. Chill the dressing in the refrigerator for a fresher taste.
- Assemble the Salad: In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Add Fresh Herbs: Sprinkle the freshly chopped dill and parsley over the salad to add vibrant aroma and flavor.
- Toss with Dressing: Pour the chilled tzatziki dressing over the salad ingredients and toss gently but thoroughly until everything is evenly coated.
- Chill and Serve: Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold as a main dish, a refreshing side, or stuffed inside pita bread.
Notes
- For best texture, remove excess moisture from the grated cucumber by squeezing it with a clean kitchen towel or cheesecloth before adding to the dressing.
- Kalamata olives are optional but add a nice briny contrast; omit if preferred.
- This salad can be made up to one day ahead and refrigerated to enhance flavors.
- Use full-fat Greek yogurt for a creamier dressing, or substitute with a dairy-free yogurt for a vegan version.
- Adjust salt and pepper to taste based on your personal preference.
