Tzatziki Chickpea Salad

15 mins
Serves 4
https://cooking.nytimes.com/recipes/1025698-tzatziki-chickpea-salad

Directions

  1. 1To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine.
  2. 2If the mixture seems too thick, loosen it up with a splash of water or more lemon juice.
  3. 3Season well with salt and pepper.
  4. 4To the yogurt mixture, add the cucumbers, chickpeas, dill, mint and scallions.
  5. 5Squeeze the remaining 1/2 lemon over the mixture.
  6. 6Toss to coat.
  7. 7Taste and season well with salt and pepper.
  8. 8To serve, drizzle with additional olive oil.

Ingredients

  • 1 cup Greek yogurt
  • 1 garlic clove, grated
  • 2 tablespoons olive oil, plus more for serving
  • 2 teaspoons honey
  • 1 lemon, halved (or more, if desired, for seasoning)
  • Salt and pepper
  • 1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
  • 2 (15-ounce) cans chickpeas, drained
  • Big handful dill, chopped
  • Big handful mint leaves, chopped
  • 2 scallions, thinly sliced

Equipment

large bowlwhisk

Tips

  • If the yogurt mixture seems too thick, loosen it up with a splash of water or more lemon juice.
  • Always taste and season well with salt and pepper as you go.