Tzatziki-style chickpea salad is a fresh, creamy and remarkably easy salad, inspired by classic Greek tzatziki. Here the creamy yoghurt dressing is joined by chickpeas, crisp cucumber, red onion and plenty of fresh dill, which together make a lovely salad with lots of flavour and a pleasantly filling texture.
The dressing is made with Greek yoghurt, lemon, garlic, Dijon mustard and a good olive oil. It is fresh, creamy and full of flavour, and goes perfectly with the mild chickpeas and the crisp cucumber. The red onion adds a gentle sharpness that gives the salad extra character and a good balance.
The salad is an obvious side for summer barbecues and is delicious with grilled chicken, beef, lamb, fish or spiced meatballs. It is also perfect in pitta bread or wraps, or as part of a larger mezze spread.
It is quick to stir together and can happily be made well ahead. In fact, it only gets better when it is left to stand in the fridge so the flavours can really develop. An easy, flavourful salad that quickly becomes a favourite on both weeknight and summer tables.
Tzatziki-style chickpea salad – Creamy cucumber salad with chickpeas
Ingredients
- 300 g cucumber, preferably thin
- 1 tin chickpeas, drained
- 1 small red onion, cut into thin strips
Dressing
- 200 g Greek yoghurt
- 1/2 lemon, juice of
- 1 clove garlic, grated or crushed
- 1 tsp Dijon mustard
- 2 tbsp dill, finely chopped
- 1 tbsp olive oil
- Salt and freshly ground pepper
Method
- Mix the ingredients for the dressing, then season to taste with lemon juice, salt and freshly ground pepper.
- Slice the cucumber. If it is thick, halve it lengthways first and then cut it into slices.
- Put the cucumber in a bowl with the chickpeas and red onion and toss everything together with the dressing.
- If you have time, leave the salad to stand in the fridge for an hour or so.
Nutrition
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