Can I use dried chickpeas instead of canned?

Absolutely. If you want extra texture and more control over salt content, using dried chickpeas is a great choice. Soak 1½ cups of dried chickpeas overnight, then boil until tender (about 30–60 minutes). Drain and cool completely before adding them to your Tzatziki Chickpea Salad .

How long does Tzatziki Chickpea Salad last in the fridge?

Stored in an airtight container, it lasts up to 3 days in the refrigerator. In fact, it often tastes better the next day, as the flavors continue to meld. Just stir well before serving to redistribute the dressing.

What can I substitute for fresh dill?

No dill? No problem. You can use: Fresh mint (use half the amount) Chopped parsley Green onions with a dash of garlic powder for a ranch-style twist Each brings its own character, so feel free to get creative.

Is this recipe good for meal prep?

Yes! Tzatziki Chickpea Salad is one of the best meal-prep dishes because it’s protein-packed, doesn’t wilt like leafy salads, and holds up well in the fridge. Prepare a large batch on Sunday and enjoy it all week.

Definitely. Swap the Greek yogurt for a dairy-free yogurt alternative like coconut or cashew yogurt. Make sure it’s plain and unsweetened , and keep the rest of the ingredients the same. Your vegan version will still be creamy and full of flavor.

How do I make the salad less watery?

The trick is in the prep: Squeeze the grated cucumber thoroughly Dry the chickpeas with a paper towel before mixing Don’t add extra lemon or oil until after chilling , in case it loosens up during refrigeration These small steps make a big difference in keeping your Tzatziki Chickpea Salad thick, creamy, and delicious.

Tzatziki Chickpea Salad: 7 Irresistible Reasons to Love It

Name: Tzatziki Chickpea Salad
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cans (14 oz each) chickpeas, drained and rinsed; 1 1/4 cups plain Greek yogurt; 2 small or 1 large cucumber, grated and squeezed; 1 clove garlic, minced or pressed; 1 tbsp fresh lemon juice; 2.5 tbsp extra virgin olive oil; 1/4 cup fresh dill, chopped; 3/4 cup celery, thinly sliced; 2 tbsp capers, chopped; Salt and pepper to taste

Description

A creamy, tangy Mediterranean-inspired chickpea salad made with Greek yogurt, fresh dill, crunchy veggies, and classic tzatziki flavors. Perfect for lunch bowls, meal prep, wraps, or a refreshing BBQ side.

Ingredients

Scale

2 cans (14 oz each) chickpeas, drained and rinsed
1 1/4 cups plain Greek yogurt
2 small or 1 large cucumber, grated and squeezed
1 clove garlic, minced or pressed
1 tbsp fresh lemon juice
2.5 tbsp extra virgin olive oil
1/4 cup fresh dill, chopped
3/4 cup celery, thinly sliced
2 tbsp capers, chopped
Salt and pepper to taste

Instructions

Grate the cucumbers using a box grater, then squeeze out all moisture with a clean towel or cheesecloth.
In a large bowl, mix Greek yogurt, lemon juice, garlic, olive oil, and dill to make the tzatziki dressing.
Add chickpeas, celery, and capers to the bowl.
Gently mix until chickpeas are fully coated.
Taste and season with salt and pepper.
Chill for 1–2 hours to let flavors meld before serving.

Notes

Make it Vegan: Use coconut or cashew yogurt instead of Greek yogurt.
Add Protein: Stir in tuna, chicken, or a boiled egg.
Serving Suggestions: Serve in wraps, bowls, or as a BBQ side.
Texture Tip: Dry chickpeas and cucumbers well to avoid watery salad.
Storage: Store in an airtight container for up to 3 days.

Prep Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean, Greek

Keywords: Tzatziki Chickpea Salad, Greek salad, chickpea lunch bowl, dairy-free salad, vegetarian meal prep