Tzatziki Chickpea Salad
Updated Jan. 1, 2026
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup Greek yogurt
- 1garlic clove, grated
- 2tablespoons olive oil, plus more for serving
- 2teaspoons honey
- 1lemon, halved (or more, if desired, for seasoning)
- Salt and pepper
- 1pound Persian cucumbers, halved lengthwise and cut into ½-inch pieces
- 2(15-ounce) cans chickpeas, drained
- Big handful dill, chopped
- Big handful mint leaves, chopped
- 2scallions, thinly sliced
Nutritional analysis per serving (4 servings)
460 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 22 grams protein; 1027 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.
- Step 2
To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.
- Step 3
To serve, drizzle with additional olive oil.
Private Notes
Comments
I didn’t have green onions, so I used a red onion instead and it was delicious! When i use chick peas, i take off their little “jackets” or outside coverings before I put them in the salad. They’re more digestible that way. I put them in a strainer and put the strainer in a bowl of water. Then I agitate the chickpeas around so their skins fall off and float to the surface where I skim them off, drain the peas and use them.
Nice idea for this salad with the chickeas! But we Greeks never, NEVER add honey to a tzatziki recipe. If you have good quality full-fat strained yogurt, no need whatsoever to sweeten it.
Wonderful recipe and a clever take on tzatziki! I do, however, have a few notes — like others have said…use the whole lemon!! It transforms the dish. ;) **Also, traditional tzatziki is made by draining out excess cucumber liquid to avoid watering-down the dip. While I don't think this dish would be too pleasant as a thick dip coating the cucumbers, not draining any liquid at all makes it very soupy and liquidy. I would recommend draining some cucumber liquid!! But awesome regardless :D
I added a handful of halved cherry tomatoes and used only 1 t. of honey. Added a little feta cheese before serving. Really good!
The first time, I always make the recipe as written. I thought this was fresh and very tasty. Wouldn't change a thing!
Hi! I see a lot of ppl saying to salt and drain the cucumbers. Could someone please share steps for doing this? Eg, Unsure if I’d cut them up first? How much salt? Thank you!