Tzatziki Chickpea Salad

Ingredients

1 cup Greek yogurt
1 garlic clove, grated
2 tablespoons olive oil, plus more for serving
2 teaspoons honey
1 lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
2 (15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.

Nutrition
Amount per serving
Calories: 460
Total Fat: 17g
Saturated Fat: 4g
Sodium: 1027mg
Total Carbohydrate: 61g
Dietary Fiber: 15g
Sugars: 16g
Protein: 22g