Name: Tzatziki Chickpea Salad
Prep time: 12 min
Total time: 1 h 12 min
Yield: 4 servings
Ingredients: 2 cucumbers, grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed); 1 1/4 cups Greek yogurt (or thick plain yogurt); 1 tbsp lemon juice; 2 1/2 tbsp extra virgin olive oil (plus extra for drizzling); 1/4 cup roughly chopped fresh dill, plus extra for sprinkling, or half the quantity chopped fresh mint; 1 large garlic clove (crushed using garlic press, finely grate or very finely minced using a knife); 1/2 tsp cooking salt / kosher salt; 2 x 400g / 14 oz cans chickpeas, well drained (Note 2 for dried); 3/4 cup finely sliced celery (1 - 2 stems); 2 tbsp chopped capers (sub cornichons or dill pickles)

Instructions

Mix - Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.
Wait 1 hour - You can eat it straight away but it's better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It's even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).
Serve drizzled with extra olive oil and extra dill. Dive in!
As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good "glue"), add chicken or canned tuna for protein-boost salad meal.

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Instructions

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