Tzatziki Chickpea Salad
Nov 01, 2024 01:30 AM
Think of this Chickpea Salad as a better-for-you potato salad. Except – it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.
Whether you think of this as chickpeas hidden in tzatziki, or tzatziki filled out with chickpeas, this big unassuming bowl of little white blobs is going to take you by surprise. It is really, really tasty. Which, given it’s made using canned chickpeas and we don’t “do anything” to them (like braise in a flavoured liquid or marinate them), is saying something from someone who wants to eat more legumes but is regularly disappointed by attempts to turn them into a simple tasty meal.
But this! It’s so good! Excellent side dish (I treat it like potato salad, great one to take to picnics) or blank canvass for so much more, from salads to scooping with crackers to stuffing into bread rolls.
Ingredients:
Tzatziki
- 2 cucumbers, grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed)
- 1 1/4 cups Greek yogurt (or thick plain yogurt)
- 1 tbsp lemon juice
- 2 1/2 tbsp extra virgin olive oil, plus extra for drizzling
- 1/4 cup roughly chopped fresh dill, plus extra for sprinkling, or half the quantity chopped fresh mint
- 1 large garlic clove, crushed using garlic press, finely grate or very finely minced using a knife
- 1/2 tsp cooking salt / kosher salt
Salad
- 2 x 400g / 14 oz cans chickpeas , well drained
- 3/4 cup finely sliced celery (1 – 2 stems)
- 2 tbsp chopped capers (sub cornichons or dill pickles)
Prep Time:
12 minutes
Total Time:
72 minutes
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