Mediterranean Tzatziki Cucumber & Chickpea Salad Recipe Is Fabulously Healthy & Delicious by Jan Mostrom
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I was home today and just wanted something a little different for lunch. This tzatziki chickpea salad recipe really hit the spot. The Mediterranean-inspired salad is light enough for a warm day and filling enough to be a standalone meal or a great side salad to any of these wonderful dishes like simple chicken thighs, Greek feta potatoes or pita bread.
This easy chickpea and cucumber salad tzatziki salad is ready in about 15 minutes. To make this Mediterranean salad you will need Greek yogurt, fresh garlic, olive oil, honey, lemon, salt, black pepper, seedless cucumbers, chickpeas, fresh dill, mint leaves, green onions and optional crushed red pepper flakes.
The health benefits of this salad recipe is off the charts! You'll get the health benefits of Greek yogurt, the health benefits of garlic, the health benefits of olive oil, the health benefits of lemon, the health benefits of chickpeas, the health benefits of fresh herbs, the health benefits of cucumber and the health benefits of honey. Wow! Oh, black pepper has health benefits, too.
Serve this refreshing salad as a side dish with dinner or as a main vegetarian lunch or dinner.
Cuisine: Mediterranean
Prep Time: 15 Minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 1 cup Greek yogurt
- 2 garlic cloves, grated
- 2 tablespoons olive oil, plus more for serving
- 1 teaspoon honey
- 1 lemon, juiced (or more, if desired, for seasoning)
- salt and black pepper
- 1 pound Persian or English cucumbers, halved lengthwise and cut into 1/2-inch pieces
- 30 ounces (2 cans) chickpeas, drained
- dill, chopped (big handful or to taste)
- mint leaves, chopped (big handful or to taste)
- 2 green onions, thinly sliced
- crushed red pepper flakes (optional)
Recipe Notes
- If you can't find seedless cucumbers, simply remove the seeds from a regular garden cucumber.
- Change up the fresh herbs to suit your tastes.
- Pour the chickpeas into a mesh strainer or colander and run them under cold water.
- Store the salad in an airtight container in the fridge for up to three days.
Here's how to make it:
- Add the yogurt, garlic, olive oil, honey, lemon juice and a pinch of salt and black pepper in a large bowl. Mix gently. If it seems too thick at a bit of water or more lemon juice. Taste to see if more salt and pepper is needed.
- Add cucumbers, dill, mint, chickpeas and green onions to the dressing and mix gently. Taste and adjust salt and pepper and add crushed red pepper flakes, if desired.
- Drizzle with more olive oil, if desired, serve and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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