Tzatziki Chickpea Salad¶
 Serves |
 Total Time |
|---|---|
| 4 | 15 minutes |
Ingredients¶
1 cup (227 g) Greek yogurt
1 garlic clove
2 tablespoons (25 g) olive oil
2 teaspoons honey
0.5 lemon
some water- some salt
- some pepper
1 pound Persian cucumbers
2 cans chickpeas
1 handful fresh dill- 1 handful fresh mint leaves
2 scallions- 0.5 lemon
- some salt
- some pepper
- some olive oil
Cookware¶
- 1 bowl
- 1 whisk
Instructions¶
Step 1¶
To a large bowl, add the Greek yogurt, garlic clove (grated), olive oil, honey and the juice of lemon (halved); 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 mixture, add the Persian cucumbers (halved lengthwise and cut into ½-inch pieces), chickpeas (15-ounce cans, drained), chopped fresh dill, chopped fresh mint leaves and scallions (thinly sliced). Squeeze the juice of the remaining lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.
Step 3¶
To serve, drizzle with additional olive oil.
Source