Tzatziki Chickpea Salad

This is chickpeas mixed with Tzatziki sauce.
You can serve it as a salad, enjoy it with crackers, make sandwiches, etc.!

Ingredients:

For the tzatziki sauce:
2 cucumbers, grated, well squeezed of excess water
1 ¼ cup (300 g) Greek yogurt
1 tablespoon lemon juice
2 ½ tablespoons extra virgin olive oil (plus more for drizzling)
1/4 cup coarsely chopped fresh dill
1 large clove garlic, very finely chopped or grated
1/2 teaspoon salt

For the salad:
2 cans chickpeas (400 g each; drain the liquid from the cans) or cooked chickpeas (soak 300 g of dry chickpeas for at least 8 hours, then boil in salted water for 30-60 minutes - the longer you cook, the softer the chickpeas will be)
1-2 celery stalks, finely chopped
2 tablespoons chopped capers

Directions:

1. Combine the above TZATZIKI sauce ingredients in a large bowl and mix. Add the chickpeas, celery and capers and mix again.
2. You can eat it immediately, but it will be better if you wait at least 1 hour - the different flavors will "combine" with each other. It will be even tastier the next day! Taste and, if necessary, add a pinch of salt (depending on the saltiness of the capers).
3. Serve with an additional drizzle of olive oil and dill. Serve as a side dish (salad) or fill sandwiches / wraps with this salad (you can also add avocado). You can also add chicken or canned tuna to the salad.

Yield: 4-8 servings
Recipe: recipetineats.com