RECIPE: Tzatziki Chickpea Salad

We harvested garlic scapes today!  I brought a few home with me and wanted to use them right away, so I decided to make this recipe.  There is no longer garlic in the farm store so I used garlic scapes instead.  The recipe came together quickly and we both had seconds!

I didn't have any Greek yogurt so I poured 1.3 cups of regular yogurt into a strainer lined with cheesecloth and let it sit until 1/3 cup of whey had drained out.  It was perfect for this dish.

Original recipe: Tzatziki Chickpea Salad

Tzatziki Chickpea Salad

Serves 4

INGREDIENTS:

• 1 cup Greek yogurt
• 1 garlic clove grated, and/or 1/3 cup thinly sliced garlic scapes
• 2 T. olive oil
• 2 t. honey
• 1 lemon, halved
• 1 pound Persian cucumber (I used one English cucumber)
• 1 28oz can chickpeas, drained
• Big handful dill, chopped
• Big handful mint, chopped
• 2 scallions, thinly sliced. 

INSTRUCTIONS:

In a small bowl, whisk together the yogurt, garlic (if using), olive oil, honey and the juice of half the lemon.  Season with salt and pepper (I used 1.5 t. himalayan pink salt and 1/4 t. black pepper).

Using a vegetable peeler, shave away alternating strips of the cucumber peel.  Halve the cucumber lengthwise, halve each half lengthwise, then slice each piece into 1/4" pieces.   

In a large bowl, combine the chickpeas, cucumber, herbs, scallions, and garlic scapes.  Toss.

Add the yogurt mixture to the vegetables and toss to coat.  Taste and add additional salt, pepper and lemon juice if necessary.