Description
How to make creamy vegan tzatziki chickpea salad with cucumber, dill, and cashew yogurt that’s protein-packed and perfectly refreshing.
Ingredients
Scale
Chickpea Base
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large English cucumber, diced and salted
- 1/2 red onion, finely minced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
Vegan Tzatziki Sauce
- 3/4 cup raw cashews, soaked 2 hours
- 1/3 cup water
- 3 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
Finishing Touches
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons pine nuts, toasted
- Flaky sea salt for serving
Instructions
- Prep Cucumber: Dice cucumber and toss with 1 teaspoon salt. Let sit 15 minutes, then squeeze in clean kitchen towel to remove excess moisture completely.
- Soak Cashews: Cover cashews with hot water and soak 2 hours until softened. For quick method, use boiling water and soak 20 minutes instead.
- Make Tzatziki: Drain cashews and blend with water, lemon juice, garlic, salt, and pepper until completely smooth and creamy, about 2-3 minutes.
- Combine Base: In large bowl, mix chickpeas, drained cucumber, red onion, dill, and mint. Toss gently to distribute herbs evenly throughout.
- Dress Salad: Add cashew tzatziki, olive oil, and vinegar to chickpea mixture. Fold together until everything is well coated and creamy.
- Add Finishing: Fold in olives and toasted pine nuts gently. Taste and adjust seasoning with more lemon juice, salt, or herbs as needed.
- Serve Fresh: Transfer to serving bowl and sprinkle with flaky sea salt. Serve immediately or chill up to 4 hours for flavors to meld.
Notes
- Salt cucumber and drain thoroughly to prevent watery salad.
- Soak cashews at least 2 hours for smoothest tzatziki texture.
- Store pine nuts separately to maintain crispiness when meal prepping.
- Taste and adjust lemon juice and salt before serving.
- Fresh herbs are essential – don’t substitute dried if possible.
- Salad tastes best after flavors meld for 30 minutes.
Allergy Information: Tree Nuts
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 32g
- Protein: 12g