Receita Solta

Vegan Tzatziki with Chickpeas: The Creamy Salad that Refreshes

Discover the light, vibrant flavor of this salad combining tzatziki freshness with chickpea juiciness.

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Equipe Receita Solta

Vegan Tzatziki with Chickpeas: The Creamy Salad that Refreshes
Prep Time15 min
Cook Time0 min
Servings4 servings
DifficultyEasy
Calories220 kcal

Resumo para quem tem pressa

"This plant-based version of the classic Greek dip brings together unsweetened coconut or soy yogurt, well-drained grated cucumber, and soft chickpeas. A cold, no-cook dish, functional for hot days."

Perfect for hot days, this vegan recipe for chickpea salad with vegetable yogurt-based tzatziki sauce is incredibly easy to make, refreshing, and nutritious. A delicious option for light lunches or casual dinners.

O Que Você Precisa Saber

- Intense cucumber drainage: squeezing in a clean cloth removes excess water, preserving the creaminess of the sauce. - Neutral vegetable base: unsweetened coconut or soy yogurt ensures harmony with the garlic and lemon juice. - Refrigerated rest: resting for 30 minutes in the refrigerator intensifies the aroma of the dill and fresh mint.

Ingredients

Ingredients

  • 2 cups (about 400g) Cooked chickpeas (canned or fresh)
  • 1 cup Natural plant-based yogurt (unsweetened, coconut or soy)
  • 1 grande Cucumber (grated and squeezed)
  • 2 cloves Garlic (chopped or mashed)
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Extra virgin olive oil
  • 3 tablespoons Fresh dill (chopped)
  • 1 tablespoon Fresh mint (chopped, optional)
  • a gosto Sea salt
  • a gosto Freshly ground black pepper
  • 1 cup Cherry tomatoes (halved, to serve, optional)
  • a gosto Fresh mint leaves (for garnish, optional)

Instructions

Instructions

1

Prepare the cucumber: Wash the cucumber well and grate it with a large-hole grater. Place the grated cucumber in a clean dish towel or paper towel and squeeze vigorously to remove as much water as possible. This step is crucial to prevent the tzatziki from becoming watery.

2

Combine the tzatziki ingredients: In a medium bowl, add the plant-based yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, fresh dill, and mint (if using). Mix everything very well until you get a homogeneous consistency.

3

Season the sauce: Adjust the salt and black pepper to taste. Remember that salt helps to enhance all other flavors. Let the tzatziki sauce rest in the refrigerator for at least 15 minutes so the flavors incorporate and it becomes even more refreshing.

4

Prepare the chickpeas: Drain and rinse the cooked chickpeas well. If you are using canned chickpeas, make sure to wash them to remove excess sodium and improve the flavor. The chickpeas should be cold or at room temperature.

5

Monte a salada: In a large bowl, add the chickpeas. Pour the vegan tzatziki sauce over it and mix gently until all grains are well coated. You can lightly mash some grains to give more creaminess, if you prefer.

6

Sirva: Serve the salad immediately or refrigerate for another 30 minutes to intensify the freshness. Decorate with cut cherry tomatoes and fresh mint or dill leaves, if desired. Bom apetite!

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Chef Tips

- Rinse the canned chickpeas under running water and drain well in a sieve to reduce excess sodium. - Grate the garlic cloves very finely so they are evenly distributed throughout the sauce without bitter pieces. - Season the grated cucumber with a pinch of salt before squeezing to facilitate the release of all the vegetable liquid.

Variations

- Toasted chickpeas: roast part of the grains in the oven at 200 °C for 20 minutes with olive oil and paprika before covering with the sauce. - Olive touch: add chopped black olives or desalted capers to accentuate the flavor. - Wrap format: use the creamy salad as a filling for flatbread accompanied by fresh green leaves.

Substitutions

- Vegetable yogurt: use cashew cream blended with water and drops of lemon in the same amount as the recipe. - Fresh dill: swap for additional mint leaves or chopped parsley if you don't find fresh dill. - Chickpeas: can be replaced with firm cooked white beans or well-drained lentils without falling apart.

How to Store

Keep in an airtight container in the refrigerator for up to 3 days. Since cucumber slowly releases moisture over time, mix gently with a spoon before serving to recover the texture.

Can You Freeze It?

Freezing is not recommended. The plant-based yogurt curdles and separates at freezing temperatures, while the squeezed cucumber loses firmness and gets a spongy and watery consistency.

What to Serve With

Accompany with slices of pita bread heated in the skillet, raw carrot sticks, or whole-grain toast. Also works as a garnish for roasted vegetables or veggie burgers.

Frequently Asked Questions

Can I use homemade plant-based yogurt in this salad?

Yes, homemade versions based on fermented soy milk or nuts work perfectly, provided they are consistent and totally sugar-free.

How to soften the pungency of raw garlic in the sauce?

Remove the central green sprout from the garlic clove before crushing or let the minced garlic rest in lemon juice for 5 minutes before incorporating into the yogurt.

Do you need to peel the chickpeas?

It is not mandatory, but removing the loose skins after rinsing improves smoothness in chewing and favors the adhesion of the aromatic sauce to the grains.

How to prevent the salad from getting watery the next day?

The crucial point is to squeeze the cucumber vigorously in a clean kitchen towel. If a little whey collects at the bottom, just drain it and mix again.

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