Tzatziki Chickpea Salad

By Hetty Lui McKinnon

Updated Jan. 2, 2026

Tzatziki Chickpea Salad
Christopher Testani for The New York Times. Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(3,431)
Comments
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Vibrant with the sharp creaminess of tzatziki, the Greek yogurt dip, this dish embodies the cool, easy eating of the warmer months. Crisp cucumbers and hearty chickpeas are dressed with a lemony and garlicky Greek yogurt mixture. A hint of honey brings harmony to the dressing; the hum of sweetness softens the tartness of the yogurt and introduces a richness to the dish. This no-cook salad is hearty enough for a standalone meal, but should you wish to dress it up, here are a few serving suggestions: Eat with flatbread, falafel, veggie skewers, or roasted Greek lemon potatoes.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    To serve, drizzle with additional olive oil.

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Ratings

5 out of 5
3,431 user ratings
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Comments

Z Freehling

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.

Elena

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.

Angela

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

KAT

This was really really good. I’m not sure why so many complaints about the honey, it felt balanced, not sweet. Agree on upping the lemon. I would stuff into pitas!

Sheila

I'm just wondering why the sodium count is so high. There's not even added salt.

Dr. Polo

First the good news: this was DELICIOUS. Then the bad news: I tasted a bit since I was going to take it to a potluck. Then I tasted a bit more. Sadly I then ate the entire four servings for dinner. Will buy something to take to the potluck, but I’m full anyway.

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