How can you use tzatziki?

Tzatziki is a versatile dip and dressing that works with almost anything. Traditionally paired with grilled meats like chicken or lamb, it also shines as a spread for wraps, a dip for vegetables, or a refreshing sauce over roasted vegetables and grain bowls. In this salad, it transforms into a creamy base that binds the chickpeas and vegetables into a satisfying dish.

Does tzatziki go with chickpeas?

Yes, tzatziki pairs beautifully with chickpeas. The creamy yogurt and cucumber dressing balances the nutty texture of chickpeas, creating a salad that feels light but filling. The flavors complement each other naturally, making Tzatziki Chickpea Salad a dish that feels harmonious and complete.

How to do a chickpea salad?

Making a chickpea salad is simple. Start with canned or cooked chickpeas, then mix in fresh vegetables, herbs, and a flavorful dressing. For this recipe, you’ll use cucumbers, celery, and capers, all coated in a tangy tzatziki sauce. The key is combining protein-rich chickpeas with crisp, hydrating vegetables and a dressing that enhances their natural flavors.

How do you make tzatziki?

To make tzatziki, grate cucumbers, squeeze out the excess water, and mix with thick yogurt, olive oil, lemon juice, garlic, and fresh herbs like dill or mint. This creates a creamy, refreshing sauce that works well as a dip, spread, or dressing. For this salad, the tzatziki doubles as the main dressing, tying all the ingredients together.

Tzatziki Chickpea Salad – 5 Powerful Reasons You’ll Love

Description

Tzatziki Chickpea Salad blends creamy yogurt dressing with chickpeas for a fresh, protein-packed Mediterranean dish.

Ingredients

For the Tzatziki Dressing:
- 2 medium cucumbers, grated and squeezed dry (yields about 3/4 cup)
- 1 1/4 cups thick plain yogurt
- 1 tablespoon lemon juice
- 2 1/2 tablespoons olive oil, plus extra for drizzling
- 1/4 cup chopped fresh dill (or use half the amount of fresh mint)
- 1 large garlic clove, finely minced or grated
- 1/2 teaspoon salt
For the Salad:
- 2 cans (14 oz each) chickpeas, drained and rinsed
- 3/4 cup thinly sliced celery (about 1–2 stalks)
- 2 tablespoons chopped capers (or substitute with chopped cornichons or dill pickles)

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Instructions

Make the Dressing: In a large bowl, combine the cucumbers, yogurt, lemon juice, olive oil, dill, garlic, and salt. Mix well to create a chunky tzatziki sauce.
Assemble the Salad: Add the chickpeas, celery, and capers to the bowl. Stir until everything is evenly coated in the dressing.
Chill and Develop Flavor: Let the salad rest in the refrigerator for at least 1 hour before serving. This allows the flavors, especially the garlic and saltiness from the capers, to meld. It tastes even better the next day.
Serve: Drizzle with a little olive oil and sprinkle with extra dill before serving.