Crunchy Chickpea Tzatziki Salad



Inspired by Green Kitchen Stories

Top 5 salad in the books right here!



  • 1/2 cup cooked or canned chickpeas
  • 1/3 cup Garlic Tzatziki dip
  • 1/2 cup chopped cucumber
  • 1-2 cups chopped iceberg lettuce
  • Sprigs of mint and dill, chopped
  • 1 tbsp cumin
  • 2 tbsp Harissa
  • 1/2 lemon
  • 1-2 tbsp sesame seeds
  • 1/4 cup pomegranate seeds
  • 1 tbsp olive oil
  • 2 cloves of garlic


  1. On the stove heat oil in pan, add cumin and Harissa paste, garlic and a touch of salt. Stir in chickpeas and sesame seeds; sauté til toasty. Set aside to cool.
  2. Toss the lettuce and 1/2 of the herbs with cucumber and lemon juice.
  3. Mix Tzatziki dip with remaining herb mix and coat the bowl with it.
  4. Throw in the greens, spiced chickpeas and garnish with fresh pomegranate and salt.