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Summer tzatziki chickpea bowl with cucumber, herbs and yogurt dressing served fresh

Summer Tzatziki Chickpea Bowl

A cool, creamy summer chickpea bowl made with cucumber, herbs and a lemony Greek yoghurt dressing. Fresh, no-cook and perfect for warm-weather lunches or easy dinners.
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Light Dinner, Salad
Cuisine: Modern Mediterranean
Keyword: chickpea salad recipe, cucumber chickpea salad, easy chickpea bowl, flexitarian lunch, greek yoghurt dressing, mediterranean salad, no cook lunch, summer tzatziki chickpea bowl, tzatziki chickpea salad, vegetarian summer recipe
Servings: 4 People
Calories: 435kcal
Author: Hey Lolly

Ingredients

For the tzatziki dressing

  • 150 g Greek yoghurt
  • 1 small garlic clove finely grated
  • Juice of ½ lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh mint finely chopped
  • Salt and black pepper to taste
  • 1 tsp honey

For the salad

  • 1 x 400g tin chickpeas drained and rinsed
  • ½ cucumber finely chopped or grated with excess moisture removed
  • 1 spring onion finely sliced (optional)

Optional toppings

  • Crumbled feta
  • Extra dill and mint
  • Extra virgin olive oil
  • Chilli oil or Aleppo pepper

Instructions

Step 1: Make the dressing

  • In a mixing bowl, combine the Greek yoghurt, grated garlic, lemon juice, olive oil, dill, mint, salt and black pepper. Stir until smooth and well combined.

Step 2: Prepare the cucumber

  • If using grated cucumber, squeeze out any excess moisture using your hands or a clean tea towel. If chopping, keep the pieces small and crisp.

Step 3: Combine the salad

  • Add the cucumber, chickpeas and spring onion to the dressing. Fold gently until everything is evenly coated.

Step 4: Balance the dressing

  • Add the honey and stir again. Taste and adjust with more lemon juice, salt or olive oil if needed.

Step 5: Serve

  • Transfer to serving bowls or a platter. Finish with extra herbs, olive oil and any optional toppings before serving.

Notes

Hey Lolly's Top Tips
  • Persian cucumbers work especially well here as they contain less water and keep the salad crisp.
  • Let the salad sit for 10–15 minutes before serving if possible — the garlic and herbs mellow beautifully.
  • For extra texture, roast the chickpeas until lightly crisp before folding through the dressing.
  • Best eaten fresh, though leftovers will keep in the fridge for up to 2 days.
  • If making ahead, store the cucumber separately and combine just before serving for the freshest texture.

Nutrition

Calories: 435kcal
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