Name: Tzatziki Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup plain Greek yogurt; ½ English cucumber, finely diced; 1 small clove garlic, minced; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh lemon juice; ¼ cup red onion, finely chopped; ½ cup cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; Salt and black pepper to taste

Let Me Tell You About This Tzatziki Chickpea Salad

Okay, friend—so if you ever find yourself standing in front of the fridge at 1pm, pondering how on earth you're going to pull something together that isn't just toast or, let's be real, a cold slice of last night’s pizza... this is seriously the salad I’ve been making on a loop. I tried it on a whim after I found half a tub of tzatziki hiding behind the jam (does anyone else's fridge randomly eat things?). There was also a can of chickpeas rolling around in the cupboard. Long story short: this salad happened, and it’s become my lazy lunch hero. One time I tried cramming it into a pita and, well, half of it landed on the counter but, you know what, still delicious. And that’s me, living on the edge of salad chaos.

Why You'll Actually Like This (Promise)

I make this when hunger sneaks up on me and I want something fresh but I absolutely can't be bothered to cook anything. My family goes slightly wild for it, though my daughter gave me grief once for "too many cucumbers" (kids, right?). It's her favorite—except when it isn’t. Also, I love that it’s creamy and herby and, sometimes, if the weather’s warm, it just sort of feels like a Mediterranean holiday in a bowl (I mean, minus the ocean view, obviously). If I'm tired of mayo-based salads (aren't we all at some point?), this is a real breath of fresh air. And, not to be dramatic, but it uses up things that might otherwise wither away in the crisper.

What Goes In—A Little Of This, A Little Of That

1 can (400g) chickpeas, drained and rinsed (Sometimes I cook my own from dried, but honestly, the canned ones are just fine—I’ve never noticed a huge difference, and neither has anyone else... shhh.)
1 cup tzatziki (Homemade is a treat—here’s a great one I like—but store-bought is usually what I grab. My grandmother always insisted on Greek yogurt, but if you like it thinner, go for regular yogurt.)
½ English cucumber, diced small (I sometimes use mini cukes if that’s what I’ve got rolling around. And if they’re looking a bit sad, just peel and toss the soft bits.)
⅓ red onion, finely chopped (Or, if you don’t want the onion breath, swap in green onions. Takes the edge off.)
½ cup cherry tomatoes, quartered (Or honestly, any tomato you’ve got. Even those ones that look like they’ve seen better days will work in a pinch!)
2-3 tablespoons fresh dill, chopped (When I’m out, dried dill works—it’s not quite the same but it’s still tasty enough. Flat-leaf parsley is a good sub if you loathe dill.)
2 tablespoons lemon juice (Bottled is fine; though fresh is a bit zippier.)
Good glug of olive oil (Maybe a tablespoon? I eyeball it, you know.)
Salt and freshly cracked black pepper, to taste
Optional: A handful of crumbled feta, a sprinkle of sumac, or some Kalamata olives if you’re feeling fancy (I skip these when I’m saving pennies.)

How You Actually Make It (Spilled a Few Chickpeas? No Worries)

Prep your veg: Chop the cucumber, onion, and tomatoes into bite-sized bits. Not too precious—if it’s rustic, it’s charming. Throw it all in a big mixing bowl.
Chickpeas in! Dump those rinsed chickpeas in. I always get a similar feeling to tossing coins in a fountain, which probably says something about my relationship with food.
Dollop in the tzatziki. Scrape up every last bit if you’re at the bottom of the container. Give it a stir, then add the dill, lemon juice, glug of olive oil, salt and pepper.
Mix everything together. At this point, you’ll think, "Is it meant to look so creamy?" Yes. This is when I sneak a taste, just to make sure no ingredient got shy and hid at the bottom.
Add extras. If you’ve got feta or olives, chuck them in. Here’s where it’s fine for things to look a bit chaotic. More flavor, more fun.
Chill for 15–30 minutes. Actually, I find it works better if you give it a bit of time in the fridge. But if you want to eat it right away (me, most days), go for it. It’s your kitchen.

Notes (Stuff I’ve Figured Out The Hard Way)

If you use a super runny tzatziki, your salad might get a tad watery. Spoon some off if you need—no big deal.
I once added a whole lemon’s worth of juice. Yikes. Pucker city. Start with less, add to taste.
Oh! And don’t skip that olive oil. Even if you’re tempted, it ties things together like, well, a good accent in a Netflix drama.

Things I Tried (That Sometimes Worked...)

Added a scoop of cooked quinoa for some heft —I liked it, the kids not so much.
Chopped spinach stirred in for extra greens—it wilted quickly, but in a good way (I think).
Once tried with kidney beans instead of chickpeas, honestly, wouldn’t recommend. Too mushy. Live and learn.

What If I Don’t Have A Whisk (Or Other Tools)?

Honestly, I just use a big wooden spoon and smash everything together. If your bowl’s too small, use a larger pot (I swear by my old pasta pot in moments of kitchen desperation). And if you’re short on knives, just snap the cucumber with your hands—it’s kinda fun! There’s almost always a workaround (I bet you could even mix it in a clean ice cream tub if push comes to shove).

How Long Will This Last? (Well...)

Technically, you can store it in the fridge in an airtight container for about 2 days, but honestly, in my house it never lasts more than a day! The flavors meld overnight, which I actually think tastes better the next day—unless someone nicks it before breakfast.

How I Like To Serve It

I love this piled onto sourdough toast with a few extra olives on top. My kids make "salad boats" by scooping it into Romaine leaves (not a bad idea actually). Sometimes, we just eat it out of the bowl straight from the fridge. Or you can use it as a filling for pita with a bit of hot sauce—heavenly for a work-from-home lunch, trust me.

Real Life Pro Tips (Learned The Hard Way)

I once tried to rush chilling it—big mistake; the flavors hadn’t gotten cozy together and it was kind of flat. Better to be patient, at least a tiny bit.
If you over-stir the salad, the chickpeas get smooshed and it goes a little mushy (still tasty, but not what you want for texture.)
Don’t skip tasting as you go. I sometimes forget, then regret later (why does onion strength always vary?).

FAQ—Because People Do Ask

Can I make this ahead for a party?
Absolutely—and it’s even better if you give it a few hours for the flavors to hang out together. Just, uh, maybe leave out the lettuce if you’re mixing it with salad greens (gets soggy; learned that one the hard way!).
I hate dill. Do I have to use it?
No way! Swap in parsley or even a mix of fresh mint and basil. Actually, those are both pretty nice, too.
What’s the best store-bought tzatziki?
Tricky one! I like the Sabra version if I'm in a hurry, but honestly, use what’s local—it changes so much from store to store.
Do I need to peel the chickpeas?
I mean, if you’re feeling extra, go ahead. But I’ve never bothered and nobody’s complained (at least, not to my face...)
Wait, can I make it vegan?
For sure! Use a vegan tzatziki or make your own with a plant-based yogurt. Tastes just as fresh, in my opinion.

So, there you go—a tasty little lunch (or dinner, or snack) that I basically cobbled together form odds and ends, but now make on purpose. Let me know if you try it your way, because I love stealing other people’s ideas. Happy chickpea-ing!

Tzatziki Chickpea Salad