Tzatziki Chickpea Salad

A delicious and filling chickpea salad with cucumbers and vegan yogurt.

Course Appetizer, Main Course, Salad

Cuisine Greek, Mediterranean

Keyword 15 minute recipe, big salad, chickpea salad, easy salad, easy vegan salad, plant based tzatziki, quick dinner, quick recipe, quick recipes, quick salad, quickies, tzatziki salad, vegan tzatziki

Prep Time 15

Total Time 15

Servings

Calories 281.2

Author carleigh

Equipment

Cheese grater
Cheesecloth or tea towel
Salad bowl

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

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.

Nutrition