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