Tzatziki Chickpea Salad
I might be eating this salad everyday this summer because it’s truly that stinking good. This salad has everything going for it. It’s simple to prepare (yay for no cooking!) uses fresh ingredients and has that refreshingly distinct flavor of tzatziki sauce but in a wholesome summer salad. This salad can be eaten alone as a full meal but also served alongside chicken, fish, steak or falafel. Please make this soon and report back with what you think!
Tzatziki Chickpea Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4
- 1 cup Greek yougurt
- 1 clove of garlic, minced
- 2 scallions, minced
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons runny honey
- the juice of 1/2 of a lemon
- salt and pepper
- 1-2 medium size cucumbers (about 1 pound) peeled and cut into 1/2 inch pieces
- 2 (15 ounce) jars of chickpeas, drained
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped parsley
- crushed red pepper flakes to taste
Preparation
- In a large bowl whisk together the yogurt, garlic, scallions, olive oil, honey, lemon juice and plenty of salt and pepper. Add in the cucumber slices and chickpeas and mix well. Sprinkle in the herbs and pepper flakes. Mix again.
- Serve right away or allow to marinate for a few hours in the fridge.
Notes
I adapted this salad from the New York Times. This salad will keep for 4 days in the fridge