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Chickpea and cucumber salad topped with tzatziki sauce in a bowl.

Greek Chickpea Salad

A refreshing and easy-to-make Greek Chickpea Salad with a creamy tzatziki dressing, perfect for any occasion.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup chickpeas, cooked or canned, drained and patted dry Canned chickpeas are acceptable.
  • 1 cucumber, diced (English or Kirby) Choose your preferred type.
  • 1 cup Greek yogurt Use full-fat yogurt for a creamier texture.
  • 2 cloves garlic, minced Add more for a stronger flavor.
  • 1 Juice of 1 lemon Squeeze over a bowl to avoid mess.
  • to taste Salt and pepper
  • for garnish Fresh dill or mint Optional but enhances flavor.

Method
 

Preparation
  1. In a bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and pepper to make the tzatziki sauce.
  2. In another bowl, mix together the cooked chickpeas and diced cucumber.
  3. Pour the tzatziki sauce over the chickpeas and cucumber, and toss to coat evenly.
  4. Garnish with fresh dill or mint if desired.
  5. Serve chilled.

Notes

This salad is meal-prep friendly. Assemble and chill, keeping the sauce separate for maximum crunch. It keeps well in the fridge for up to 3 days.