Tzatziki Chickpea Salad Recipe
Ali Slagle
9 - 11 minutes
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5
(284)
Notes
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.
Learn: How to Make Salad
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
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Nutritional analysis per serving (4 servings)
460 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 22 grams protein; 1027 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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.
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5 out of 5
284 user ratings
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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.
I made this last night. Everyone liked it. I was hesitant about the mint, but it was surprisingly good. The honey made it too sweet, so I added more lemon juice. I’ll make it again for sure. Next time I’ll use juice of 1 lemon and just half the honey.
Did anyone else take a shortcut (cheat) like I did? Had store bought tzatziki on hand and just added evoo honey chickpeas and scallions! Yummy!
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
Found a hidden giant cucumber in the garden. Decided to make this and it was phenomenal. It made enough for meal prep lunches for a week. Will definitely make again, but I might add some chili flakes. I did use half the honey and more garlic. Don't remember trying mint and dill together before but wow, great combo.
Delicious, quick, and easy. I used a generous amount of Penzey's Roasted Garlic instead of fresh, trimmed honey to just under a tsp, and added extra scallions and lemon juice. Didn't have the mint, added small amount of feta and some everything bagel seasoning. Served with air fryer chicken thighs and a favorite kale salad. Will definitely add this to the regular rotation.
This turned out great. Agree with the other reviews regarding sweetness. Next time I will half the honey.
Very good as is but I will double the garlic next time. Perfect for a hot summer night.
Great for summer meal prep lunches! As others seem to have done, we reduced the amount of honey significantly (I'd say a scant teaspoon) and could probably have eliminated it entirely without missing it. Other than that, made it as written—I was worried the "big handful" of mint might be too much, but it actually turned out great.
Lot of honey hate in here, but I think it works just fine as written. Great alongside grilled chicken or on its own.
I would NEVER add honey! I do ad a half of a fresh Serrano chili, minced finely, no seeds or ribs, because I like that little bite of spice. Regarding Mint: I keep dried mint on hand (from my local Persian market,) and I add 1 1/2 T. to 2 cups of yogurt. Also, as a 2-cup dip, I deduct about 1/3 c Yogurt, and replace it with Sour Cream.
This was great but wanted to add flavor. Followed community cook guidance here and added extra garlic and lemon. I added in a dash of cumin plus some chopped cilantro, extra scallions, and chopped up some pepperonchinis for extra crunch and a little bit of heat. This is excellent in a wrap with some chicken but also very good on a bed of salad.
Very good! Just used a tiny bit of honey, but added more garlic. I thought the amount of lemon was perfect, but your lemon may vary. Right before serving, I stirred in some romaine and served with shrimp rubbed in a Middle Eastern fish seasoning and grilled. Damn. Good.
This recipe did nothing for me. Honey took away from dish. Not many takers when I served to a group. Will not make again.
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.
Subbed a wee amount of maple syrup for all the honey - I find it mixes more easily. Added Aleppo pepper and a generous amount of garlic and lemon. Due to heart health issues, used maybe a teaspoon of oil and nonfat yogurt and it was still very good. Although, I think I'd have preferred it chilled, but that's for next time!
I do like to follow the recipe at least the first time. I read the notes & was concerned about the sweet comments but honestly the garlic was spicy and therefore it was offset by the honey! Great quick salad to accompany anything!
This is a really good salad. I made it following directions, but next time, I get to play.
I skipped the salt, honey and olive oil, added less mint and dill, substituted English cucumber for Persian, and was very happy with this dish. I used a dash of Stevia instead of the honey because I didn't want the dish sweet. I also used sweet onion because of scallions because that's what I had. There was plenty of salt from the canned chickpeas. I served it plated with baked sweet potato and coleslaw. A delightful summertime meal.
Delicious! I added some cubed Yukon gold potatoes and roasted hazelnuts for a little more oomph and served as dinner with salad on the side. I had cooked my chickpeas with a few tablespoons of homemade hot chili oil, which added depth of flavor and bite to the beans. I also used the zest as well as the juice of a whole lemon, and I replaced the honey with maple syrup (which I might not include at all next time). Would definitely make again!
Needs a lot more seasoning. Went with other reviews and only did half of honey, otherwise would have been too sweet. Next time will add thinly sliced radishes, lots more garlic and maybe some chilli flakes.
This was delicious! After reading the comments, I didn’t add honey. Also my one clove of garlic was overpowering. Next time I’ll do 1/2 clove or make a bit of garlic pasta and taste as I go. I was thinking of using store bought tzatziki, as one person successfully tried this. The salad goes great with gazpacho.
Use whole milk Greek yogurt, the one that's labeled 5% for this. Salt and drain the cucumbers first as you would for tzatziki or other cucumber salads.
Loved this! Made as-written but without any honey or other sweetener. I don't think it needs it. Keep these easy bean recipes coming, NYT! It's great for the digestive system!
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