Tzatziki-Kichererbsen-Salat

Version v1 current · History (1)

Serves 3

Ingredients

• 180 ml Greek yogurt
• 1 garlic cloves (grated)
• 25 ml olive oil (plus more for serving)
• 8 ml honey
• 0.5 lemon
• salt
• black pepper
• 340 g cucumber (Persian if available, halved lengthwise and cut into 1 cm pieces)
• 375 g chickpeas (drained)
• 8 g dill (chopped)
• 8 g mint (chopped)
• 2 scallions (thinly sliced)

Steps

1. To a large bowl, add Greek yogurt (180 ml), garlic cloves (1), olive oil (25 ml), honey (8 ml), and the juice of lemon (0.5). Whisk to combine. If it seems too thick, loosen with a splash of water or more lemon juice. Season well with salt and black pepper.
2. To the yogurt, add cucumber (340 g), chickpeas (375 g), dill (8 g), mint (8 g), and scallions (2), and squeeze the remaining half of the lemon over the mixture. Toss to coat. Taste and season well with more salt and pepper.
3. To serve, drizzle with additional olive oil.