Description
A refreshing Mediterranean chickpea salad tossed in a creamy tzatziki-style dressing made with Greek yogurt, cucumber, garlic, lemon, and fresh dill.
Ingredients
2 medium cucumbers, grated and excess liquid squeezed out (about 3/4 cup after squeezing)
1 1/4 cups plain Greek yogurt
1 tablespoon lemon juice
2 1/2 tablespoons extra-virgin olive oil, plus extra for serving
1/4 cup fresh dill, roughly chopped (or 2 tablespoons fresh mint)
1 large garlic clove, finely minced
1/2 teaspoon kosher salt
Two 14-ounce cans chickpeas, drained and rinsed
3/4 cup celery, thinly sliced
2 tablespoons chopped capers or chopped dill pickles
Instructions
1. Prepare the dressing by adding the grated cucumber, yogurt, lemon juice, olive oil, dill, garlic, and salt to a large mixing bowl. Stir until well combined.
2. Add the drained chickpeas, sliced celery, and chopped capers to the bowl.
3. Gently mix until all ingredients are coated in the creamy dressing.
4. For best flavor, cover and refrigerate for at least 1 hour to allow the ingredients to blend together.
5. Taste before serving and adjust with a small pinch of salt if needed.
6. Drizzle lightly with olive oil and sprinkle extra dill on top before serving.
Notes
For best texture, squeeze as much liquid as possible from the grated cucumber.
This salad tastes even better after chilling as the flavors meld together.
Fresh mint can be used instead of dill for a different herbal twist.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Healthy Salad Recipes
- Method: Mixing
- Cuisine: Mediterranean