Tzatziki Chickpea Salad

Tzatziki Chickpea Salad - Hetty Lui McKinnon

NY Times

Vibrant with the sharp creaminess of tzatziki, the Greek yogurt dip, this dish embodies the cool, easy eating of the warmer months. Crisp cucumbers and hearty chickpeas are dressed with a lemony and garlicky Greek yogurt mixture. A hint of honey brings harmony to the dressing; the hum of sweetness softens the tartness of the yogurt and introduces a richness to the dish. This no-cook salad is hearty enough for a standalone meal, but should you wish to dress it up, here are a few serving suggestions: Eat with flatbread, falafel, veggie skewers, or roasted Greek lemon potatoes.

Yield: 4 servings

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 ½-inch pieces

2 (15-ounce) cans chickpeas, drained

Big handful dill, chopped

Big handful mint leaves, chopped

2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ 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.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.

onderful recipe and a clever take on tzatziki! I do, however, have a few notes — like others have said…use the whole lemon!! It transforms the dish. ;)

**Also, traditional tzatziki is made by draining out excess cucumber liquid to avoid watering-down the dip. While I don't think this dish would be too pleasant as a thick dip coating the cucumbers, not draining any liquid at all makes it very soupy and liquidy. I would recommend draining some cucumber liquid!! But awesome regardless 

Here is a summary of (many) comments:

1) Use less honey (some people said no honey, but that's a different recipe IMO).

2) 2 garlic cloves instead of 1

3) Whole milk Greek yogurt

4) Salt and drain the cukes if not serving the salad immediately (or add them right before serving).

5) Could add lemon zest as well as juice. Maybe more lemon juice, too.

6) Don't add a splash of water--the main complaint was that the salad dressing gets watery.

7) Some people soak and cook their own chick peas.