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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tzatziki Chickpea Salad

4.0

1 cup Greek yogurt

1 garlic clove, grated ( or 2)

2 tablespoons olive oil, plus more for serving

1 lemon, halved (or more, if desired, for seasoning) juiced and zested

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

To a large bowl, add the yogurt, garlic, olive oil, and the juice and zest of ½ lemon; whisk to combine. Season well with salt and pepper.
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.
To serve, drizzle with additional olive oil.

Tip!

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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 3 weeks ago

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