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.
Tzatziki Chickpea Salad
Whether you think of this as chickpeas hidden in tzatziki, or tzatziki filled out with chickpeas, this big unassuming bowl of little white blobs is going to take you by surprise. It is really, really tasty. Which, given it’s made using canned chickpeas and we don’t “do anything” to them (like braise in a flavoured liquid or marinate them), is saying something from someone who wants to eat more legumes but is regularly disappointed by attempts to turn them into a simple tasty meal.
But this! It’s so good! Excellent side dish (I treat it like potato salad, great one to take to picnics) or blank canvass for so much more, from salads to scooping with crackers to stuffing into bread rolls.
All the ways you can enjoy this
I’ve popped a full section of all sorts of ways to eat this in a section below (lengthier than you would expect, so many ideas!). But to give you some initial inspiration, here it is in a protein-loaded meal-worthy-salad form, with some canned tuna. Mix it all up so it’s jumbled together, and eat with a spoon. Such great warm weather food!
And here it is, in Chickpea Salad Sandwich form, with smushed avocado on the base which kind of acts like a “glue” to keep more of the chickpeas in place. This was really, really good. So satisfying, and so moreish!
There’s plenty more ideas in the section below, so for now, let me show you how simple this is to make. And if you’re already thinking – ugh, do I have to buy a whole bunch of dill just for this??! The answer is – highly recommended, but I have alternatives. Tried and approved!
Ingredients in Tzatziki Chickpea Salad
Tzatziki ingredients + canned chickpeas + a bit of desirable crunch from celery + much needed briny pops from capers = simple, yet oh-so-good!
Chickpeas – I use canned for convenience though it’s extra good if you cook your own chickpeas because it’s got a firmness to it that you never get with canned chickpeas. I’ve popped directions in the recipe notes.
Celery – Finely sliced, for a bit of crunch which I felt this needed. I also like that because it’s pale green, you can barely see it in the salad. You could substitute with finely sliced cucumber (for a double cucumber hit!!).
Capers – This adds tang, freshness and salt so it kind of does the work of what a handful of other ingredients would do, like red onion or green onion which I’d ordinarily include for some freshness. Great shortcut here because you don’t need much (just 2 tablespoons), and melds nicely into the tzatziki!
Yogurt – Greek yogurt is best (thicker, richer), else a Greek style yogurt or a plain unsweetened yogurt.
Cucumbers – You need 2 regular cucumbers about 18cm / 7″ long, or one long Telegraph/English cucumber about 30cm / 12″ long. Goal:3/4 cup cucumber after shredding and squeezing out the excess water.
Lemon juice – For a touch of fresh tang.
Extra virgin olive oil – I use a little more in this recipe than I use when making regular tzatziki, so it’s got an edge of dressing-like richness (because this is intended to be a salad).
Fresh dill – This really elevates this dish, so highly recommended! Mint is also terrific, though use about half the quantity. If you don’t have either or they are outrageously priced, substitute with green onion plus garlic and onion powder which gives it a ranch-dressing edge instead.
Garlic – It’s not tzatziki without garlic! Use one large clove or 2 regular size ones.
How to make Tzatziki Chickpea Salad
Really try to squeeze as much water as you can out of the cucumber else it will dilute the tzatziki and make it watery.
Grate the cucumber using a standard box grater.
Squeeze as much water as you can out of the cucumber. I use a tea towel but you can use your hands, working one small handful at a time.
Quantity – We wanted 3/4 to 1 cup cucumber after the water has been squeezed out. Slightly more that what I use for tzatziki so it makes it a little chunkier which is a deliberate choice because this recipe is intended to be a salad.
Put all the tzatziki ingredients in a large bowl (cucumber, yogurt, dill, capers, olive oil, lemon juice, salt and pepper).
Mix until combined.
Chickpeas – Then add the chickpeas and celery and mix it through.
Then that’s it! You can eat it straight away though I like to leave it for at least 1 hour to let the flavours meld (the flavour of the capers and garlic spreads throughout the yogurt better) and it’s even better the next day.
How I eat this Tzatziki Chickpea Salad
I treat this as a side dish that goes with just about any protein (chicken, pork, fish, prawns/shrimp, lamb) and a blank canvas for so much more! Here are some ideas:
Side-dish – Serve it like you would a potato salad. Except, point out to the eaters that it’s better for you! 😂 No mayo, and more nutritional value in the chickpeas than potato. Also, this is a two-in-one that combines both starch (chickpeas) and a respectable amount of greens (cucumbers and celery);
Meal salad (see photo at top) – Add canned tuna, boiled egg, or sliced, chopped or shredded poached chicken for a protein loaded good-for-you meal that will keep you feeling full (thank you Mr Chickpeas!);
Chickpea salad sandwich (see photo at top) – It’s so good! I like to add some avocado which kind of acts like a glue to keep the chickpeas in place. Try this in a wrap (you’ll see me do this in the video), bread rolls (see photo above) or yes! Regular bread slices will work as well!
Dipping/scooping – I can totally see myself serving this as a chunky salsa-style dip for scooping with crackers, or pinching with torn up pieces of Lebanese bread.
Piling – Imagine serving this on a bed of finely shredded lettuce, aka vegetarian prawn cocktail style. I see it, and think it would be delicious!
Fill out Chicken Gyros or Shawarma wraps – Add this to your DIY gyros/shawarma wraps spread for people to roll up with the grilled marinated chicken, to fill it out and add extra texture with a built-in tzatziki sauce!
Chickpea pasta salad – This chickpea salad is generous on the sauce because it’s bulked out with so much shredded cucumber. Which means it could be stretched out to make an a great volume of food by tossing it through cooked pasta. Think – Greek Chickpea Pasta Salad. Yes! (PS Be sure to cook the pasta in salted water and cook it beyond al dente, see my big, easy pasta salad for ramblings on this topic).
Wow. Who knew a humble chickpea salad could do so much. 🙂 I hope you love it! – Nagi x
Watch how to make it
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Tzatziki Chickpea Salad
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.
Recipe Notes:
Nutrition Information:
Chickpeas – small but mighty!
Here are some of my favourite ways to use them.
Life of Dozer
We’re a month away from my new cookbook TONIGHT landing on your doorstep (if you pre-ordered!) and hitting bookstores! The first copies have landed, so this means Dozer’s work schedule is starting to get busy…..
Here we are yesterday, signing a bunch of advance copies that are being sent out to journalists and media outlets, which of course includes a big fat Dozer paw print stamp.
Because TONIGHT is launching around the same time in the US, Canada, UK, Australia and NZ, we’ll be doing media copies of all these editions.
I also recorded some scripts for marketing purposes that are being used for….hmm, actually, I’m not sure what it’s being used for! Really, I just got a kick out of having Dozer in a recording studio. 😂
The next author who uses these headphones might be treated to some golden fluff in their ear. 😂
Honestly, who would’ve thought this Discount Dog would be experiencing things like this. (50% off! I got him 50% off!! Bargain of my life.)
And at the end of the day, a well earned rest. “No dogs on the couch” rule was temporarily lifted. He earned it! 😂
I have a fun little home movie of Dozer’s day at my publishers’ office. I’ll share it in the next recipe! ~ Nagi x
Made this tonight exactly as written and it was absolutely delicious, plus super easy! It will definitely be on regular rotation! Love seeing great vegetarian recipes!
had to make this BUT no yogurt in house !!! So i subbed hummus and it turned out fantastic !!! added a bit of shallot , just because, and served in pitas, on rye crostini , and on crisp romaine leaves, this is a keeper.
I’ve been looking for more chickpea recipes, and to have Dozer as part of the recipe if priceless! While I’m in Texas, I love that in this day and age, we can share all of your lovely cooking recipes and ideas. Thank you so much!
This looks so good! What a great combination of flavors!
Just making this and have to keep tasting it😄, very tasty!
This was lovely. Served with roast chicken and enjoyed by all
That was the absolute business! As another single I often roast a chook on a Sunday night to have chicken on tap or in the freezer for week night dinners. Made this tonight (half portion) instead of potato salad. Plus a couple of work lunches sorted
I live in Balmain and always look out for your emails as I love Dozer and your recipes (I have tried a lot). I am currently on holiday in Canada and the US and the intention was to switch off from emails and to enjoy the road trip but I knew you would be posting so I couldn’t resist. That last photo was adorable. Big hugs to Dozer and you from Victoria, British Columbia.
This is delicious! Straight to the sides list for Christmas lunch. Thank you!
Love hearing that Stephen! 🙂 Thanks! N x
Dear Nagi and Dozer —
I’m a little late in responding just know that you and precious Dozer and your comfort food recipes are OUR comfort zone around the world! We’re all in it together! Thank you forever, you & Dozer make such a positive difference in our world!
Dear Nagi and Dozer!
What a great salad for Spring and Summer. It seems a no brainer to combine chick peas with tzatziki, why hadn’t I thought of that? I replaced dill with fresh mint from the garden and some lime juice, and served with chicken tenderloins pan-fried in garlic butter and dried lemon myrtle leaves. So fresh and delicious and healthy. Yummo!
Wow! Wow! Wow! I made this to accompany bbq Greek chicken and a Greek twist on Kale salad. Your chickpea salad was perfect. We all had seconds, and guess what I had for breakfast…yep, chickpea salad. Thanks, Nagi! And Dozer! 🙂 😀
I love hearing that!! Thanks for the feedback Hettie – N x
Made this last night and used the suggested substitutes for dill as I didn’t have any. Absolutely delicious! And even better for lunch today. I think I’ll be making this lots over summer. Thank you.
This is the recipe I’ve been most excited about for MONTHS on RTE – can’t believe I have to wait until next week to make it!!!!
Thanks Nagi, so appreciate the space you occupy in the “everyday food” “but-way-more-delicious” corner of the Food/Internet world.
As with all your creations Nagi, super delish and delightfully easy.
Been a long time fan, especially of Dozer. Love all the photos, too.
It was awesome to discover you had created another cookbook. Pre ordered your new cookbook the day the preorder appeared on your website. Release date is becoming closer. Looking forward to receiving it, and cooking every recipe.
Hugs and kisses for Dozer.
This set of photographies of you and Dozer is, hands down, the most adorable thing I’ve ever seen ♥
The recipe, of course, is great, but the pics! I’m in love with all of them 😀
Hi Nagi and Dozer: Love your photos and recipes and have your first cookbook and awaiting for the second one to arrive in my book store. I have an idea for you that pertains to myself. Any chance you could make recipes for Single Senior’s smaller portions for 1 meal? I am a diabetic and would like simple meals for one. If I make your big recipes now, they don’t last in the fridge for long as I would have have to them every day. Keep on keepin’ on!
Arlene, I understand your pain! Love Nagi’s recipes. Am also a solo senior. If you look at Nagi’s recipes, at the top section here is a slide that you can use to convert the full recipe into 1,2,3…. portions. This works for me. Sometimes need to make small adjustments, but usually very effective/efficient. Hope this helps.
Hi Krisby1, thanks for replying to my comment requesting 1 portions for Single Seniors. I went onto recipetineats.com and did not find the slide you mentioned for me to click on. Perhaps a response from Nagi telling me why there aren’t single recipes for us Seniors? Thanks!
Nagi very generously provides us with these fantastic recipes – and the possibility to adapt the portions – for free. I don’t think she owes us anything.
Hi Arlene and Krisby1, I found the slide scale – it is on the actual written recipe, not on the prior descriptions or notes. It works a treat. Just hover.
Thanks Gwen, will try toggling on the recipe to see 1 person dish.
Dearest Gorgeous Nagi, I know this sounds crazy, but as Cucumbers n I, don’t see eye 👁️ to eye 👁️, (allergy to the juice) what do u think would be, the best vegetable to substitute cucumber with? Zucchini? Green onions or something else? I can’t wait to try ur new chickpea recipe! Many thanks, 🙏 n a big hug 🤗😘
Gorgeous Dozer and a much needed rest for both of you I would say Nagi!
This looks absolutely phenomenal!! I can’t wait to try it!! Thank you for sharing! X
Some of the best photos ever of you and Dozer. Don’t overdo it! We want you both healthy!