Tzatziki Chickpea Salad
Updated July 8, 2025
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- Step 3
To serve, drizzle with additional olive oil.
Private Notes
Comments
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.
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.
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
Too much tendency to sweeten recipes these days. Delete the honey. Savory is better and what is called for with this type of salad. As another commenter noted “ we Greeks would never…” and they are totally right. Nothing against honey but not here please!!
Easy to make and tasty. Did not use honey or dill, added lemon from an extra juice, and threw in an extra can of chickpeas so it wouldn't be swimming in the sauce.
This is a do-over recipe as it is. Yummy and lovely light for summer supper. I was grateful for the suggestions to relieve the garbanzos of their “jackets”. All these years of cooking and I never knew of this. Result is a more tender product. I happened to have a bit of cubed roasted pork that I added at serving. Also, my grocery didn’t have fresh dill, so I reluctantly substituted dry.