# Tzatziki Chickpea Salad

Vibrant with the sharp creaminess of tzatziki, the Greek yogurt dip, this dish embodies the cool, easy eating of the warmer months.

- Servings: 4 servings
- Total time: 15 min
- Cuisine: Greek
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- whisk

## 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.

## Source

- Original video: https://cooking.nytimes.com/recipes/1025698-tzatziki-chickpea-salad
- Recipe page: https://www.cliprecipe.com/recipe/c1f78951-924c-4000-b506-3045350c1783
- Extracted: 2026-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt