Tzatziki chickpea salad

Name: Tzatziki chickpea salad
Prep time: 10 min
Total time: 10 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 cup nonfat Greek yogurt; 1 garlic clove, grated; 2 teaspoons 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 ½-inch pieces; 3 (15-ounce) cans chickpeas, drained; Big handful dill, chopped; Big handful mint leaves, chopped; 2 scallions, thinly sliced

3 steps

Prep:10min

Adapted from NYT Cooking, via Jamelle Bouie. He recommends adding dried mint and a splash of red wine vinegar as well.

Updated at: Tue, 16 Sep 2025 01:54:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories365.2 kcal (18%)

Total Fat8.3 g (12%)

Carbs55.4 g (21%)

Sugars14.6 g (16%)

Protein20.4 g (41%)

Sodium713.4 mg (36%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupnonfat greek yogurt

1garlic clove

grated

2 teaspoonsolive oil

plus more for serving

2 teaspoonshoney

1lemon

halved, or more, if desired, for seasoning

salt

pepper

1 poundPersian cucumbers

halved lengthwise and cut into 1/2-inch pieces

3 x 15 ouncecans chickpeas

Instructions

Step 1

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of half of a lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

Step 2

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining half lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

Step 3

To serve, drizzle with additional olive oil.