Tzatziki Chickpea Salad

Bursting with flavor and health, this Tzatziki Chickpea Salad recipe elevates a beloved dip into a satisfying meal, but what makes it so irresistible?

chickpea salad with tzatziki

Craving a lunch that's both healthy and bursting with flavor?

This Tzatziki Chickpea Salad takes everything you love about the cool, creamy dip and turns it into a satisfying Mediterranean-inspired meal.

Get ready to discover the surprisingly simple secret to a perfectly balanced salad.

Key Ingredients

essential components for recipes

Alright, let's plunge into the heart of our recipe—the key ingredients! We're talking about a star-studded lineup, my friend!

First, you'll want 1.6–2.2kg—that's 3.2–4.4lb, don't ya know—of bone-in lamb shoulder. Next, grab 2 cups of water. Now, don't forget 1 unpeeled brown onion, cut into, like, 6 wedges.

For the marinade, I'm using 2 1/2 tsp of finely chopped fresh rosemary, 1 tbsp of dried oregano, and 2 big garlic cloves that I've chopped up real good. Also, a tsp of kosher or cooking salt—or 3/4 tsp of table salt if that's all ya got—and 1/2 tsp of black pepper. To round it off, 1/4 cup of extra virgin olive oil. I know, it's a lot, but trust me!

Gonna want 1 tsp of cornflour—or cornstarch, whatever ya call it—and 1/4 cup of water plus 1/4 tsp salt for the Jus,

Recipe Steps

cooking step by step

Now, let's get into the nitty-gritty — I'm talking about the recipe steps. First, preheat your oven to 230°C – that's 450°F!

Next, I'm going to prepare the marinade by mixing rosemary, oregano, garlic, salt, pepper, and olive oil in a bowl. Then you'll rub this mixture all over the lamb—don't be shy, get into every nook and cranny! If you've got the time, let it sit for a bit to soak up the flavors; otherwise, just move on to the next step like I often do—it'll still be great.

Now, I'll lay down some onion wedges in the roasting pan, put the lamb on top, then pour in two cups of water—easy peasy! I'm going to pop it in the oven uncovered for 45 minutes to get started.

Then, I drop the oven temperature down to 100°C — 210°F. Cover the lamb tightly with baking paper and double foil, because no one likes dry lamb! I roast it for 12 hours—usually overnight.

Finally, I test the meat with forks –it should fall apart. I'll then proceed to use the juices for the jus.

Tips & Variations

suggestions and alternatives offered

Let's chat tips and tricks to really nail this recipe—because who doesn't want perfect lamb every time? I find it's all about the low and slow. Seriously, don't rush it; that's why it is called 'slow-roasted'!

Also, don't skimp on the marinade. It really does add a whole heap of flavor even though, admittedly, I sometimes skip the 2 to 24 hour wait.

Now, for variations – you could add a splash of red wine to the roasting pan for extra depth. Or how about experimenting with different herbs in the marinade? Thyme or marjoram would be yum! I've played with this recipe quite a bit and it's very flexible. Have fun experimenting—it's all about making it your own!

Serving Suggestions

meal presentation ideas offered

I've gotta say, serving's where this dish gets to shine—and I've got some awesome ideas for you! I think you'll love these!

First, you can serve it as a simple side dish! Imagine this next to grilled chicken or fish – perfect for a light, invigorating meal. You could even pair it with pita bread for scooping.

But wait, there's more! I love stuffing this salad into pita pockets. It creates such a delectable—and easy to eat—lunch! Or, if you're feeling fancy, try these:

  • Topped on toast: Trust me; it's like avocado toast but kicked up a notch!
  • Wrapped in lettuce cups: For a super light and healthy option, these will work well. They're so easy to assemble, too!
  • Mixed into quinoa or couscous: Think of it as adding a burst of fresh flavor.

Honestly, I could eat this tzatziki chickpea salad anytime. Enjoy!

Short Recipe Version

Tzatziki Chickpea Salad

Prep time: 10 minutes

Cook time: 0 minutes

Servings: 4

Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated cucumber, squeezed dry
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a medium bowl, mash chickpeas with a fork or potato masher until coarsely broken down.
  2. Add Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper to the bowl.
  3. Stir until well combined.
  4. Serve immediately or chill for later.

Nutrition (Per Serving, Estimated):

  • Calories: 150
  • Protein: 10g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Sugar: 3g