clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tzatziki Chickpea Salad with Chilies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jill Nammar
  • Yield: 4 cups 1x


Protein-rich beans tossed with creamy cucumber dressing spiked with garlic, lime, and chili pepper. It comes together quickly and is great inside a pita.


  • 2, 16-ounce cans of chickpeas, rinsed and drained
  • 1 red chili pepper, diced or sliced thinly. I use a red fresno.
  • 2 small cucumbers, shredded. Persian or Diva are recommended.
  • 24 garlic cloves, minced
  • 2 scallions, diced
  • A handful of parsley or dill, chopped
  • 2 limes
  • 1 cup of full fat or 2 percent Greek yogurt. I use full fat.
  • Salt to taste


  1. On the large holes of a box grater, grate the cucumber into a large bowl. On the smallest holes of a box grater, grate the garlic into the bowl. Add the yogurt and salt to taste. Stir in a few good squeezes of lime juice. Mix in the chickpeas, scallions and parsley. Taste. Adjust the salt and lime juice. Let sit for 5 minutes so that the cucumbers will release some of their juice and make a light dressing. Serve immediately with some finely sliced chili pepper on top. It’s great with warm pita bread too.


Small cucumbers with soft skin and minimal seeds are best here. If all you can find is the usual kind, then seed and peel the skin.
I use 3 small garlic cloves in this recipe. If you love garlic, then add more.
Lemons can be swapped for limes if that’s what you prefer.
Remove the seeds and veins of the pepper to control the heat.

  • Category: Side
Scroll To Top