Serves: 4 | Time: 25 min
A chickpea salad dressed with Greek yogurt or sour cream, dill, garlic, and lemon — the same base as tzatziki, but used as a dressing rather than a dip. Pan-fried chickpeas give it some texture; Persian cucumbers and feta go in at the end to keep them from softening. Ready in 25 minutes.
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas
- 4–5 Persian cucumbers, sliced
- 4 oz (115 g) feta cheese, crumbled
- 1 cup (240 ml) Greek yogurt or sour cream
- ½ cup (50 g) scallions, sliced
- ¼ cup (10 g) fresh dill, chopped
- 2 Tbsp olive oil
- 2 garlic cloves, grated
- Juice of 1 small lemon, or to taste
- Salt and pepper to taste
Preparation
Prepare the chickpeas. Drain and rinse the chickpeas well, then spread them on a paper towel and pat dry. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chickpeas and sauté, stirring occasionally, until light golden and crispy, about 3–4 minutes. Season with salt and pepper. Transfer to a plate lined with paper towel to drain any residual oil and let cool.
Make the dressing. In a large bowl, combine the sour cream, chopped dill, grated garlic, sliced scallions, and olive oil. Add lemon juice to taste and season with salt and pepper. Mix well.
Dress the chickpeas. Add the cooled chickpeas to the dressing and stir to coat. Let them sit for a few minutes to absorb the flavors.
Finish and serve. Just before serving, add the sliced Persian cucumbers and crumbled feta. Toss gently and serve immediately.
Notes
Cucumbers and feta: Add these only at the last moment. The cucumbers release water and the feta softens if they sit in the dressing.
Greek yogurt vs. sour cream: Sour cream works well as a substitute and gives a tangier, lighter dressing.
Crispy chickpeas: Thorough drying before frying is the key to getting a good crust. Even a little residual moisture will cause them to steam rather than brown.
