Greek Chickpea Salad + Tzatziki Dressing For A Plant Recipe

Enjoy a vibrant Greek-inspired chickpea salad bursting with Mediterranean flavors and a refreshing plant-based tzatziki dressing. Tender chickpeas mingle with crisp cucumber, juicy tomatoes, red bell pepper, olives, and red onion, enhanced by parsley and zesty lemon oil. The creamy cucumber tzatziki elevates this nutritious, protein-packed dish to irresistible heights.

I made a Greek chickpea salad with tzatziki dressing thats perfect for a plant based protein boost. I used two cans of chickpeas, diced cucumber, halved cherry tomatoes, red bell pepper, and thinly sliced red onion.

These ingredients give a lot of fiber and vitamins to keep you full and energized. I also tossed in kalamata olives and fresh parsley to add some savory flavors and healthy fats.

For the tzatziki dressing, I combined plant based yogurt with grated cucumber that I squeezed dry, minced garlic, and chopped fresh dill, then added a bit of lemon juice and extra salt and pepper. This salad with tzatziki dressing is more then just a meal, it is a high protein vegetable recipe that is both immune boosting and nutrient rich.

It really shows the best of classic Greek flavors without any meat. Enjoy making this taziki salad bowl thats both tasty and nutritious.

Why I Like this Recipe

I really like this recipe because its super simple to make even when im in a rush. I love how packed it is with protein and fresh flavors that keep me energized all day. The tzatziki dressing is so tasty and versatile that i enjoy it both as a mixing element and as a dip on its own. Plus, i really appreciate that its plant-based and fits perfectly with my clean eating goals.

Ingredients

• Chickpeas provide plenty of protein and fiber, keeping you full and aiding digestion.
• Fresh cucumber adds crunch and hydration; half makes the tzatziki extra refreshing.
• Cherry tomatoes burst with a sweet, tangy flavor and deliver a dose of vitamins.
• Red bell pepper cubes enrich the dish’s color while offering vitamin C and antioxidants.
• Thinly sliced red onion gives a mild kick along with a unique, aromatic bite.
• Plant-based yogurt creates a creamy base for the tangy, zesty tzatziki sauce.
• Lemon juice brightens everything with a zesty sour note balancing the flavors.
• Briny Kalamata olives deliver robust Mediterranean flavor, boosting the dish’s savory saltiness and umami.

Ingredient Quantities

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large cucumber, diced (use like half for the salad and the other half for the tzatziki)
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 12 pitted Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup plain plant-based yogurt
• 1/2 large cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Extra salt and pepper for the tzatziki dressing

How to Make this

1. Start by prepping your cucumber: dice about half of it for the salad and grate the other half for the tzatziki, then squeeze out any extra water.

2. In a big bowl, toss together the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, halved Kalamata olives and chopped parsley.

3. Drizzle the extra virgin olive oil and lemon juice over the salad and sprinkle with dried oregano, salt and pepper. Toss everything gently so the flavors mix well.

4. In a separate bowl, mix the plant-based yogurt with the grated cucumber, minced garlic, chopped dill and an extra splash of lemon juice.

5. Season the tzatziki mixture with a bit more salt and pepper, then stir until well combined.

6. Let both the salad and the dressing sit for about 5 minutes so the flavors meld.

7. To serve, drizzle the tzatziki dressing over the salad or serve it on the side as a dip. Enjoy your protein-packed Greek chickpea salad!

Equipment Needed

1. Cutting board – for dicing the cucumber, bell pepper, and slicing the red onion
2. Chef’s knife – to chop and mince all your vegetables and herbs
3. Grater – for grating the cucumber used in the tzatziki
4. Large mixing bowl – to toss together the salad ingredients like chickpeas, tomatoes, and olives
5. Smaller bowl – for blending the plant-based yogurt with grated cucumber and garlic
6. Citrus juicer – to efficiently extract lemon juice from fresh lemons
7. Measuring cups and spoons – to accurately portion the olive oil, herbs, and spices
8. Mixing utensil (spoon or fork) – for stirring both the salad and the tzatziki dressing together

FAQ

Greek Chickpea Salad + Tzatziki Dressing For A Plant Recipe Substitutions and Variations

• Instead of extra virgin olive oil, you can try using avocado or grapeseed oil for a different twist
• If you dont have red onion, you could use shallots or green onions which add a milder flavour
• If Kalamata olives are hard to find, use pitted green olives with a bit of brine, they work pretty well
• For the plant-based yogurt, almond or coconut based yogurt is a good swap and still gives you that tangy creaminess

Pro Tips

1. If you got the time, let the veggies marinate in the lemon juice and olive oil for about 10 minutes before mixing in the tzatziki; it helps to bring out even more flavor.
2. Make sure you squeeze the grated cucumber real good to avoid a watery tzatziki, cause if it’s too runny it can ruin the dip.
3. Taste as you go with the salt and pepper, because sometimes the chickpeas and veggies are naturally savory so you may need less than you think.
4. For an extra little kick, toss in a pinch more oregano or dill right at the end; it can really brighten up the whole dish if you love that herby flavor.