Description
A fresh and creamy Tzatziki Chickpea Salad packed with crisp vegetables, herbs, and a tangy yogurt dressing.
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
- 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
1. In a bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper. Stir until smooth, then add grated cucumber and mix well. Chill in the refrigerator.
2. In a large bowl, combine chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Toss gently.
3. Add chopped dill and parsley to the salad and mix lightly.
4. Pour the tzatziki dressing over the salad and toss until evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving. Serve chilled.
Notes
For extra flavor, let the salad sit longer before serving.
You can substitute vegan yogurt and omit feta for a dairy-free version.
Serve with pita bread or as a refreshing side dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg