You’ll note that we won’t strain the Greek yogurt or cucumber in this recipe. We want this tzatziki to have a touch more moisture than in traditional thick tzatziki so that it will blend well into the salad.
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Pat dry Chickpeas (1 can) with paper towel, removing any skins that may come off. Gently toss them with Olive Oil (1 tablespoon), Paprika (1 tablespoon), Finely Ground Black Pepper (1/2 tablespoon), Cayenne Pepper (1/4 tablespoon) and Salt (1/4 tablespoon).
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 degrees C) for about 20 minutes, until lightly browned but not hard. Allow to cool slightly before adding to salad.