Tzatziki Chickpea Salad
Combine signature Greek flavors with a hearty base, and you get an incredibly refreshing tzatziki chickpea salad. It’s filling enough to be a main meal, especially when scooped up with warm naan or pita.
Why You’ll Love This Recipe
- This tzatziki chickpea salad is a harbinger of the upcoming summer. It’s super refreshing, with the bright Greek flavors!
- Thanks to chickpeas, this recipe is high in protein and fiber, which means it is filling and great for your gut!
- Holds up well for a few days in the fridge – perfect for meal prep!
- Have I mentioned that it’s a Quickies recipe? It’s ready in 15 minutes, including grating and squeezing cucumbers.
Key Ingredients
- Chickpeas are a great plant-based protein source. Not only are they filling, they are also affordable and pantry-friendly!
- Vegan yogurt makes the creamy base that mimics classic tzatziki. Even better if you can get your hands on Greek style or plant-based Skyr.
- Cucumber is a key ingredient when making tzatziki. It adds crunch and freshness.
- Flatbread (like pita or naan) is the perfect vehicle to transport the tzatziki chickpea salad to your mouth.
Hack It!
- For a nut-free option, skip pistachios or swap for seeds. I like pumpkin or sesame seeds with this salad.
- Don’t throw away the cucumber liquid! Make my delicious cucumber mojito mocktail instead!
- I always encourage adding extra plants, especially if you have things in your fridge that need using. Toss in cherry tomatoes or red onion, greens like spinach, or even fruit like grapes or pineapple.
- If you’re gluten-free, use gluten-free flatbread or serve on a bed of greens.
How to Make Tzatziki Chickpea Salad
Step 1: In a medium bowl, combine the vegan yogurt, lemon juice, grated cucumber, garlic, salt, and pepper. Mix until smooth and creamy.
Step 2: Add the chickpeas, chopped cucumber, dill, and nuts.
Step 3: Toss until everything is well coated. Taste and adjust with more salt, lemon, or pepper as needed.
Step 4: Serve immediately or meal prep for up to 3 days. This is great served with warm naan or pita.
Frequently Asked Questions
Up to 3 days in the fridge in an airtight container.
Absolutely! As long as you are prepared to soak and cook them in advance.
Yes, it prevents the salad from becoming watery.
This salad works well with other types of beans (like fava or small navy beans) and lentils.
More Plant-Based Salads
- Carrot and Cucumber Salad
- Winter Kale Salad
- Avocado Corn Salad
- Dill Pickle Pasta Salad
- Kale White Bean Salad
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The Recipe: Tzatziki Chickpea Salad
Ingredients
Tzatziki dressing
- 1 cup vegan yogurt, plain unsweetened
- ½ lemon, juiced
- ½ cup cucumber, grated and squeezed well to remove excess water
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 30 oz chickpeas, two 15-oz cans, drained and rinsed
- 1½ cups cucumber, cubed
- ¼ cup fresh dill, finely chopped
- ¼ cup pistachios, chopped
To serve
- Warm naan or pita
Equipment
- Cheese grater
- Cheesecloth or tea towel
- Salad bowl
Instructions
- In a medium bowl, combine the vegan yogurt, lemon juice, grated cucumber, garlic, salt, and pepper. Mix until smooth and creamy.
- Add the chickpeas, chopped cucumber, dill, and nuts. Toss until everything is well coated.
- Taste and adjust with more salt, lemon, or pepper as needed.
- Serve immediately or meal prep for up to 3 days. This is great served with warm naan or pita.
Notes
- For a nut-free option, skip pistachios or swap for seeds. I like pumpkin or sesame seeds with this salad.
- Don’t throw away the cucumber liquid! Make my delicious cucumber mojito mocktail instead!
- I always encourage adding extra plants, especially if you have things in your fridge that need using. Toss in cherry tomatoes or red onion, greens like spinach, or even fruit like grapes or pineapple.
- If you’re gluten-free, use gluten-free flatbread or serve on a bed of greens.