Tzatziki Chickpea Salad

By Hetty Lui McKinnon

Updated January 1, 2026

  • Christopher Testani for The New York Times. Simon Andrews.
Media 1 of 2
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(4,122)
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

  • 1 cup Greek yogurt

  • 1 garlic clove, grated

  • 2 tablespoons olive oil, plus more for serving

  • 2 teaspoons honey

  • 1 lemon, halved (or more, if desired, for seasoning)

  • Salt and pepper

  • 1 pound 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

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 10 milligrams cholesterol; 460 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 15 grams fiber; 1027 milligrams sodium; 22 grams protein; 16 grams sugar

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
4,122 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

quaas

Very nice and easy. Refreshing.

Zilpha

Nice and summery! Needed the whole lemon, and i added the zest. Also added a pinch of sumac, a bit of smoked paprika, a drizzle of apple cider vinegar, and because i had it and was getting carried away, a bit of finely crumbled feta.

Palmer

Doesn't need the honey. And if you're making this ahead, it's worth the time to salt, rinse, and salad-spin the cucumbers to reduce excess liquid.

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