Think of this Chickpea Salad as a better-for-you potato salad. Except - it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.
Ingredients
Tzatziki:
2 cucumbers , grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed)
1 1/4 cups Greek yogurt (or thick plain yogurt)
1 tbsp lemon juice
2 1/2 tbsp extra virgin olive oil , plus extra for drizzling
1/4 cup roughly chopped fresh dill , plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1)
1 large garlic clove , crushed using garlic press , finely grate or very finely minced using a knife
1/2 tsp cooking salt / kosher salt
Salad:
2 x 400g / 14 oz cans chickpeas , well drained (Note 2 for dried)
3/4 cup finely sliced celery (1 - 2 stems)
2 tbsp chopped capers (sub cornichons or dill pickles)
Instructions
Mix - Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.
Wait 1 hour - You can eat it straight away but it's better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It's even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).
Serve drizzled with extra olive oil and extra dill. Dive in!
Ways to eat it:
As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good "glue"), add chicken or canned tuna for protein-boost salad meal.
Reviewed by EL KATIBI MARIA
on
August 30, 2025
Rating:
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