Chickpea and Dill Salad with Tzatziki
This salad features creamy chickpeas combined with fresh dill and a tangy homemade tzatziki sauce, tossed with crunchy cucumber and sprinkled with paprika. It has a vibrant, refreshing flavor with a contrasting mix of textures—creamy, crisp, and herbaceous—presented as a chilled dish suitable for warm days.
Equipment
- Mixing bowls
- Knife
- Cutting board
- Grater
- Measuring spoons
Ingredients
- 1 can (15 oz) cooked chickpeas rinsed and drained
- 1 large cucumber peeled and diced
- 2 tablespoons fresh dill chopped
- 1/2 cup plain Greek yogurt
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika for sprinkling
- 2 tablespoons olive oil for tossing and drizzling
- to taste salt and pepper
Instructions
- Gather all your ingredients: rinse and drain the chickpeas, peel and dice the cucumber, chop the fresh dill, and mince the garlic.
- In a large mixing bowl, combine the chickpeas and diced cucumber, creating a vibrant base for the salad.
- In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and a pinch of salt and pepper to make the tangy tzatziki dressing.
- Pour the tzatziki sauce over the chickpeas and cucumber, then gently fold everything together until well coated and evenly mixed.
- Add chopped dill on top, sprinkle with paprika for color and flavor, then drizzle with olive oil. Toss gently to combine all flavors.
- Taste and adjust seasoning with more salt and pepper if needed. Chill in the refrigerator for at least 10 minutes to let flavors meld.
- Serve the salad chilled, garnished with a final sprinkle of dill and paprika. Enjoy its fresh, creamy, and herbaceous flavors.
Notes
For an extra layer of flavor, add a dash of cumin or chopped mint.