Description
A light, creamy, and refreshing Mediterranean-inspired chickpea salad with homemade tzatziki sauce. Perfect for a light lunch, side dish, or meal prep.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cup Greek yogurt
1 cucumber, finely grated and drained
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced (optional)
Instructions
- In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, and chopped dill. Stir well to make the tzatziki sauce. Season with salt and pepper to taste.
- In a large salad bowl, add the rinsed chickpeas, red onion, cherry tomatoes, and olives if using.
- Pour the tzatziki sauce over the chickpeas and vegetables. Gently toss until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve cold, garnished with extra dill or a drizzle of olive oil if desired.
Notes
For a vegan option, swap Greek yogurt with a dairy-free alternative like coconut yogurt or cashew yogurt.
For added protein, you can include grilled chicken or feta cheese.
Other vegetables like bell peppers or spinach can be added for more crunch and freshness.
This salad can be stored in the refrigerator for 2-3 days in an airtight container.
To keep everything fresh for meal prep, store the tzatziki sauce and salad separately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
