Tzatziki Cucumber and Chickpea Salad
Cool and creamy with a hint of tang, the simple tzatziki dressing offers an appealing balance to crisp cucumber and hearty chickpeas. The salad is endlessly customizable (see ingredient options below) and can be served as a filling plant-based main or a versatile side dish.
Ingredients
- ½ cup (120g) plain Greek yogurt (whole or 2% recommended)
- 1½ tablespoons (22ml) freshly squeezed lemon juice (add the zest if you have an extra minute*; plus an extra squeeze to taste upon serving, if desired)
- 1 tablespoon (14ml) olive oil
- 1 clove garlic, minced or grated (In a hurry? Use ¼ teaspoon garlic powder)
- ¼ teaspoon each kosher salt and freshly ground pepper
- ½ pound Persian cucumbers, halved lengthwise and sliced into ½-inch pieces**
- 1 (15oz) can chickpeas, rinsed and drained
- 2 tablespoons fresh chopped dill (if you love it like my family does, add more to taste)
- 1 tablespoon chopped fresh mint leaves***
- 1 scallion, thinly sliced or 2 tablespoons minced red onion
- Optional add-ins: ¼ cup sliced kalamata olives (green olives taste good here too); ⅓ cup crumbled feta; ⅓ cup chopped walnuts; a cup or so of chopped cooked chicken, shrimp, or salmon; a handful of halved cherry tomatoes; ⅓ cup chopped celery; cooked quinoa (depending on how much you’d like to add, consider doubling the tzatziki portion of the recipe)
- Optional for serving: fresh pita or pita chips
Instructions
- In a large bowl, combine the yogurt, lemon juice (and zest if using), olive oil, garlic, salt, and pepper; stir to combine.
- Add the cucumbers, chickpeas, dill, mint, scallions or red onion, along with optional add-ins of choice. Taste and add an extra squeeze of lemon, more dill to taste, etc., and toss again. Taste once more for seasoning, adding a pinch of salt and pepper, if needed, and enjoy.
- Storage: Leftovers will keep in the refrigerator in an airtight container or covered bowl for 3-4 days.
Notes
*If you have an extra minute, zest the lemon before juicing and add that to the salad for more bright lemon flavor without added tanginess.
** Persian cucumbers are mini cucumbers, usually about 4 inches long, and are less seedy and watery than the typical garden variety. I’ve also made this salad with an English cucumber. The shrink-wrapped varieties in the grocery store are often in the 12- to 14-ounce range, so I use a little over half. Precision here isn’t critical—you can add more or less to taste. I often quarter the English cucumbers lengthwise before slicing. (For visual interest, you can also cut a mix of half moons and quarters.) As mentioned, conventional cucumbers tend to be seedier, and are often waxed, so I tend not to use them. If using, you may wish to peel and scrape out the seeds with a spoon.
***No fresh herbs? Use one-third the amount of the dried counterpart. Or use a mix of fresh chives and parsley. As an extra, I often sprinkle in some dried oregano too, as its flavor is a lovely complement. In other words, use what you like and have on hand to add a welcome complexity and a hint of fresh flavor.
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