Ingredients
– 2 grated cucumbers (squeezed to yield 3/4 cup of liquid)
– 1 1/4 cups Greek yogurt
– 1 tablespoon lemon juice
– 2 1/2 tablespoons extra virgin olive oil, plus extra for drizzling
– 1/4 cup roughly chopped fresh dill or half that amount of fresh mint
– 1 large crushed garlic clove
– 1/2 teaspoon kosher or cooking salt
– 2 cans (400g or 14 oz each) of well-drained chickpeas
– 3/4 cup finely sliced celery
– 2 tablespoons chopped capers
Instructions
1- Drain and rinse the 2 cans of chickpeas thoroughly to remove any excess liquid, then add them to the bowl with the yogurt mixture.
2- Mix in the 3/4 cup finely sliced celery and 2 tablespoons chopped capers for added crunch and tang.
3- Gently fold all ingredients together to coat everything evenly, making sure the chickpeas are well incorporated.
4- Let the salad sit for at least one hour in the fridge to let the flavors meld and deepen.
5- Before serving, give it a taste and drizzle with extra olive oil if needed; this serves about 8 people perfectly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Make sure to squeeze out excess cucumber water to prevent the salad from becoming soggy.
🌿 Substitute fresh dill with mint or green onion for a different flavor twist.
🥗 Store leftovers in an airtight container for up to 3 days; flavors improve over time.
- Prep Time: 15 minutes
- Chilling time: 1 hour
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 367 calories
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 10mg