Saturday, April 25, 2015

Chili-Lime Tzatziki Chickpeas

Fresh salads are making their way into my kitchen. I'm half Lebanese, so I'm genetically programed to love chickpeas. I like using them as the base for satisfying salads. Here, these protein-rich beans are tossed with a creamy yogurt-cucumber dressing. The dressing is spiked with a little garlic and fresh lime juice. The recipe comes together quickly. Everything is combined in one bowl. A red chili pepper finishes things off with colorful flavor and heat. I highly recommend it. Stuff this refreshing salad into soft pita with crisp lettuce and tomato. It's great over a fluffy baked potato for a light vegetarian dinner too.   

Chili-Lime Tzatziki Chickpeas Recipe 

Makes 4 Cups

Some Notes:

Small cucumbers with soft skin and minimal seeds are best here. If all you can find is the usual kind, then seed and peel the skin.

I use 3 small garlic cloves in this recipe. If you love garlic, then add more. 

Lemons can be swapped for limes if that's what you prefer.

Remove the seeds and veins of the pepper to control the heat.


  • 2 16-ounce cans of chickpeas, rinsed and drained
  • 1 red chili pepper, diced or sliced thinly. I use a red fresno. (optional) 
  • 2 small cucumbers, shredded. Persian or Diva are recommended.  
  • 2-4  garlic cloves, minced 
  • 2 scallions, diced
  • A handful of parsley or dill, chopped
  • 2 limes
  • 1 cup of full fat or 2 percent Greek yogurt
  • Salt to taste
To Serve: pita bread, baked potatoes 


On the large holes of a box grater, grate the cucumber into a large bowl. On the smallest holes of a box grater, grate the garlic into the bowl. Add the yogurt and salt to taste. Stir in a few good squeezes of lime juice. Mix in the chickpeas, scallions and parsley. Taste. Adjust the salt and lime juice. Let sit for 5 minutes so that the cucumbers will release some of their juice and make a light dressing. Serve immediately with some finely sliced chili pepper on top. It's great with warm pita bread too.    

Bon Appetit!

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