Tzatziki Chickpea Salad

Ingredienser

Ingredients

Tzatziki dressing • 1 cup vegan yogurt plain unsweetened • ½ lemon juiced • ½ cup cucumber grated and squeezed well to remove excess water • ½ tsp salt • ¼ tsp black pepper

For the salad • 30 oz chickpeas two 15-oz cans, drained and rinsed • 1½ cups cucumber cubed • ¼ cup fresh dill finely chopped • ¼ cup pistachios chopped

To serve • Warm naan or pita

Fremgangsmåte

Instructions

1. In a medium bowl, combine the vegan yogurt, lemon juice, grated cucumber, garlic, salt, and pepper. Mix until smooth and creamy.

2. Add the chickpeas, chopped cucumber, dill, and nuts. Toss until everything is well coated.

3. Taste and adjust with more salt, lemon, or pepper as needed.

4. Serve immediately or meal prep for up to 3 days. This is great served with warm naan or pita.

Notater

Equipment • Cheese grater • Cheesecloth or tea towel • Salad bowl

Notes

• For a nut-free option, skip pistachios or swap for seeds. I like pumpkin or sesame seeds with this salad.

• Don't throw away the cucumber liquid! Make my delicious cucumber mojito mocktail instead!

• I always encourage adding extra plants, especially if you have things in your fridge that need using. Toss in cherry tomatoes or red onion, greens like spinach, or even fruit like grapes or pineapple.

• If you're gluten-free, use gluten-free flatbread or serve on a bed of greens.

Nutrition Calories: 281.2kcal | Carbohydrates: 39.3g | Protein: 14.2g | Fat: 8.8g | Saturated Fat: 1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.8g | Sodium: 892.6mg | Potassium: 517.4mg | Fiber: 11.3g | Sugar: 4.8g | Vitamin A: 342IU | Vitamin C: 19.9mg | Calcium: 177.1mg | Iron: 3.4mg