Greek Chickpea Salad with Tzatziki Dressing

Chickpeas, cucumber, tomatoes, olives, and red onion in a thick yogurt-feta dressing. No lettuce.

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Greek Chickpea Salad
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20 min Prep Time
0 min Cook Time
20 min Total Time
4 Servings

Salad

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 cups diced Persian or English cucumber
  • 2 cups halved cherry tomatoes
  • ½ cup diced red onion
  • ½ cup Kalamata olives, halved
  • 1 tablespoon fresh chopped dill

Dressing

  • ½ cup plain Greek yogurt (2% or whole milk)
  • Zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh chopped dill
  • ½ teaspoon garlic powder, or 1 clove grated garlic
  • ⅓ cup crumbled feta
  • Kosher salt and black pepper to taste

Instructions

  1. Put the chickpeas, cucumber, tomatoes, onion, olives, and dill in a large bowl.
  2. In a smaller bowl, whisk the yogurt, lemon zest and juice, vinegar, olive oil, dill, garlic, feta, salt, and pepper. It will be thick; it thins once it hits the salad.
  3. Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt and pepper. Serve now or chill.

Notes

  1. Keeps 3–4 days in the fridge. It gets runnier as the tomatoes and cucumber sit — add those just before eating if you’re meal-prepping.
  2. No fresh dill? Use about 1 teaspoon dried in the salad and 1 teaspoon in the dressing.