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Tzatziki Chickpea Salad in a wooden bowl with roasted chickpeas and cucumbers.

Tzatziki Chickpea Salad

A refreshing, high-protein Mediterranean salad featuring crisp English cucumbers, peppery radishes, and crunchy roasted chickpeas tossed in a creamy, garlic-lemon Greek yogurt dressing. Perfect for healthy meal prep or a cooling summer side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

Base
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 large English cucumber thinly sliced
  • 1/2 cup radishes thinly sliced
  • 1/4 cup fresh dill chopped
  • 2 green onions sliced
Tzatziki Dressing
  • 1 cup whole milk Greek yogurt
  • 2 cloves garlic finely grated
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 1 tsp honey optional

Method
 

  1. Roast: Preheat oven to 400°F. Toss chickpeas with olive oil and salt. Roast for 20 minutes until crunchy.
  2. Prep: Slice cucumber and radishes. Pat cucumbers dry if they are very moist.
  3. Whisk: Combine yogurt, garlic, olive oil, lemon, and dill in a bowl.
  4. Toss: Combine all ingredients in a large bowl and toss until coated.
  5. Serve: Garnish with remaining herbs and enjoy!

Notes

  • Texture Tip: For the best results, roast the chickpeas until golden and crisp to provide a crunch that contrasts with the creamy dressing.
    • Water Control: Lightly salt your cucumber slices and let them sit for 10 minutes before patting dry; this prevents the salad from becoming watery.
    • Storage: Keep chickpeas in a separate container if meal prepping to maintain their crunch until serving.