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Tzatziki Chickpea Salad

Tzatziki Chickpea Salad

Name: Tzatziki Chickpea Salad
Total time: 12 min
Yield: 4
Cuisine: Greek
Ingredients: 2 cucumbers cucumbers, grated; squeeze out excess water very well, yielding about 3/4 cup; 1¼ cups Greek yogurt, or thick plain yogurt; 1 tbsp lemon juice; 2½ tbsp extra virgin olive oil, plus extra for drizzling; ¼ cup fresh dill, roughly chopped, plus extra for sprinkling; or use half the quantity of chopped fresh mint; 1 large garlic clove (, crushed using garlic press , finely grate or very finely minced using a knife); ½ tsp cooking salt, or kosher salt; 2 cans chickpeas, 400 g / 14 oz each, well drained; ¾ cup celery, finely sliced (1 to 2 stems); 2 tbsp capers, chopped; or use cornichons or dill pickles

Creamy chickpea salad with cucumber tzatziki, dill and a drizzle of olive oil in a dark serving bowl. — Tzatziki chickpea salad finished with fresh dill and olive oil.

Chickpeas, cucumber, celery and capers are tossed with a garlicky dill tzatziki. Serve it as a side salad, in a sandwich or wrap, or as the base for a meal salad.

By Cookin' KitchenOctober 11, 2026Updated October 19, 2026

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Prep: 12 minutes
Servings: 4 servings

Prep: 12 minutes
Servings: 4

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Recipe

Tzatziki Chickpea Salad

Chickpeas, cucumber, celery and capers are tossed with a garlicky dill tzatziki. Serve it as a side salad, in a sandwich or wrap, or as the base for a meal salad.

Cookin' · https://cookin.club/recipes/tzatziki-chickpea-salad

Prep: 12 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Tzatziki

2 cucumbers cucumbers, grated; squeeze out excess water very well, yielding about 3/4 cup
1¼ cups Greek yogurt, or thick plain yogurt
1 tbsp lemon juice
2½ tbsp extra virgin olive oil, plus extra for drizzling
¼ cup fresh dill, roughly chopped, plus extra for sprinkling; or use half the quantity of chopped fresh mint
1 large garlic clove (, crushed using garlic press , finely grate or very finely minced using a knife)
½ tsp cooking salt, or kosher salt

Salad

2 cans chickpeas, 400 g / 14 oz each, well drained
¾ cup celery, finely sliced (1 to 2 stems)
2 tbsp capers, chopped; or use cornichons or dill pickles

Equipment

Box grater
Large bowl

Instructions

Step 1: Put the tzatziki ingredients in a large bowl and mix. Add the chickpeas, celery and capers, then mix again.
Step 2: You can eat the salad straight away, but for the best melded flavor, set it aside for at least 1 hour, especially to let the caper salt and garlic flavor the mixture. It tastes even better the next day. Taste and add a pinch of salt if needed; capers vary in saltiness.
Step 3: Serve drizzled with extra olive oil and sprinkled with extra dill.
Step 4: Serve as a side salad or meal salad, or stuff into sandwiches or wraps. Add avocado, chicken or canned tuna for a more substantial meal salad.

Notes

Substitutions

Use thick plain yogurt in place of Greek yogurt. Fresh mint can replace the dill; use half the amount. Green onion with garlic and onion powder is another herb alternative. Finely sliced cucumber can replace the celery, and cornichons or dill pickles can replace the capers.

Dried chickpeas

Use 1 2/3 cups (280 g) dried chickpeas. Soak them in water for 8 to 24 hours, drain, then simmer in salted water for 30 minutes for firm chickpeas or 60 minutes for soft ones. Cool before using.

Storage

Refrigerate leftovers for up to 3 days. Mix well and let the salad sit out for about 15 minutes before serving.

Nutrition per serving

Calories: 367 kcal
Fat: 13 g
Saturated fat: 2 g
Carbohydrates: 45 g
Sugar: 11 g
Fiber: 12 g
Protein: 20 g
Sodium: 452 mg
Cholesterol: 3 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Greek cuisine

Side Dishes
Salads
chickpeas
fresh herbs
garlic
lemon
salad dressing

About this recipe

This chunky chickpea salad brings together crisp celery and briny capers with cucumber tzatziki, garlic and fresh dill. Serve it as a side, scoop it with crackers, or tuck it into sandwiches and wraps.