Chickpea Salad With Tzatziki Dressing Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon za’atar
  • 1 cup plain Greek yogurt
  • ½ cup grated English cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup chopped English cucumber
  • 1 cup halved grape tomatoes
  • ¼ cup thinly sliced red onion
  • ¼ cup crumbled feta cheese
  • ¼ cup kalamata olives
  • 2 tablespoons chopped fresh parsley
Directions
  1. Preheat the oven to 400 F.
  2. Line a sheet pan with parchment paper.
  3. Pat the chickpeas very dry with a clean towel.
  4. Add the chickpeas to a bowl and toss with olive oil and za’atar.
  5. Lay the chickpeas out on the sheet pan in a single layer and roast for 20–25 minutes, until golden and slightly crisp.
  6. Meanwhile, make the dressing. In a blender, add the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper. Blend until smooth.
  7. Assemble the salad: In a large bowl, combine the chopped cucumber, tomatoes, red onion, feta, olives, and parsley.
  8. Top the salad with the roasted chickpeas.
  9. To serve, spoon the tzatziki dressing over the salad or serve on the side.