Recipe: $3.07 | Per Serving: $0.75 | Yield: 4 (small)
I recently came up with the idea to mash up two of my favorite yogurt recipes: tzatziki sauce, a Greek cucumber, dill, & lemon dipping sauce, and raita, an Indian vegetable & yogurt side dish. Add in some chickpeas for bulk and BAM, such a delicious & light lunch. Perfect for spring. Chickpea Tzatziki Salad coming right up. Served with homemade naan, of course.
I love this salad for lots of reasons, one being that it is really versatile. You can throw in some extra veggies you’ve got in your fridge, or instead of dill, use up the rest of your parsley or cilantro. Feel free to make it thicker with Greek yogurt, or add in a jalapeño for a little more kick.
Notes about this recipe: the vegetables release some water once they’re salted, but if you let the salad sit overnight, most of the water is absorbed by the chickpeas. If you want a thicker salad, be sure to use Greek yogurt, and feel free to place the chopped cucumbers on paper towels, salt them, and let the rest for 10 minutes. Blot up the released water and continue with the recipe.
I’m sad I’ve already eaten all of this!Print
- 1 can chickpeas, drained (about 1.5 cups cooked chickpeas)
- 1 cucumber, chopped (1 cup)
- 1/2 cup chopped tomato
- 1/4 cup chopped red onion
- 1/2 cup yogurt
- juice of 1/2 a lemon (about 2 Tablespoons)
- 2 Tablespoons chopped fresh dill
- 1 medium clove garlic, minced (finely diced)
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon salt (more to taste)
- pepper to taste
- Small dice the cucumber, tomato, and red onion. Mince the garlic, finely chop the dill, and squeeze the lemon.
- In a large bowl, combine the yogurt, lemon juice, dill, and garlic. Stir well to combine. Add the vegetables (cucumber, tomato, red onion), and the chickpeas (drained), and stir. Add the red pepper flakes and salt & pepper to taste. Stir well.
- Serve immediately, or let chill in fridge for 1 hour (or more) before serving.
This is best once it has chilled for a bit, and the chickpeas will soak up some of the water released by the vegetables, so I recommend making this the night before you plan to eat it!
Another tip: feel free to place the chopped cucumbers on paper towels, salt them, and let the rest for 10 minutes to release more water. Blot up the released water and continue with the recipe.