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–+ servings

Avocado Chickpea Salad with Tzatziki-Style Dressing

5 | 7 reviews
This salad is fresh but flavorful, and exactly what I'm craving when I want a no-lettuce salad that still feels incredibly bright and nourishing. Avocado, cucumber and chickpeas make up the bulk of the salad, so you get a ton of textures and crunch all in one. A greek yogurt dressing is tzatziki-reminiscent, giving a nice brightness in a simple dressing.
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2 servings

Equipment

Ingredients

For the tzatziki-style dressing
  • 1/3 cup 2% fat Greek yogurt, 75 grams
  • 1/2 teaspoon lemon zest
  • 3 tablespoons lemon juice, about one lemon
  • 2 garlic cloves
  • 1 jalapeño, seeded and diced, 25 grams
  • 1/4 cup fresh mint, chopped, 6 grams
  • 1/4 cup cilantro, chopped, 6 grams
  • 1/2 Persian cucumber, 40 grams, grated
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
  • Freshly cracked black pepper
For the salad and chickpeas
  • 4 1/2 Persian cucumbers, 340 grams, note that 1/2 of a cucumber was used in the dressing
  • 1 medium avocado, diced, 120 grams
  • 1/4 cup fresh mint, torn, 6 grams
  • 1/4 cup fresh cilantro, 6 grams
  • Extra-virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Aleppo pepper
  • 1 14-ounce can of chickpeas, drained and rinsed
  • Diamond Crystal kosher salt
  • 1/3 cup pickled red onions, 50 grams
  • 2 pita breads, for serving

Instructions 

  1. In a large bowl, add 1/3 cup Greek yogurt, 1/2 teaspoon of lemon zest, the juice from one lemon (about 3 tablespoons), 2 grated garlic cloves, 1 diced and seeded jalapeño, 1/4 cup of chopped mint and 1/4 cup of chopped cilantro. Grate in 1/2 of a Persian cucumber and drizzle in 1 tablespoon of olive oil.
  2. Whisk together and season with 1/2 teaspoon of kosher salt. Add a few cracks of black pepper, taste and season with more salt as preferred. Set aside.
  3. Thinly slice the remaining 4 1/2 Persian cucumbers and add them to the bowl with the salad dressing. Dice a medium avocado and add that in. Tear in 1/4 cup of mint leaves and 1/4 cup of cilantro leaves. Do not mix just yet.
  4. Place a medium sauté pan over medium heat and add 1-2 tablespoons of olive oil, enough to coat the pan.
  5. When the oil is warm, add 1/2 teaspoon each of cumin seeds, ground coriander, and Aleppo pepper. Mix this into the oil so it becomes fragrant. Reduce the heat to medium low and add a drained can of chickpeas. Cook for 3-4 minutes, or until the chickpeas are golden and coated in the spicy oil. Season with 1/2 teaspoon of Diamond Crystal kosher salt, plus more to taste.
  6. Add the chickpeas into the salad bowl. Toss in half of the 1/3 cup of pickled red onions. Mix all together into a big salad.
  7. Either on the stove in the same pan you toasted the chickpeas, or in a toaster oven, toast the pita bread until warm and golden, about two minutes over medium heat.
  8. Pile the salads into two big bowls, garnish with the remaining pickled red onions and serve with pita.