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Dips & Spreads
Tzatziki-Inspired Chicken & Chickpea Dip 🥒
Somewhere between tzatziki, chicken salad and the creamiest loaded dip! It’s fresh, crunchy, satisfying and perfect for sharing with chips or crispbread.
Jump to recipeServes: 4
Ingredients
For the salad
- 1 large cucumber
- 1 avocado, diced
- 1 small red onion, diced
- 250 g / 8.8 oz cooked chicken, shredded
- 100 g / 3.5 oz chickpeas, drained—reserve some for serving
- Salt
For the yogurt dressing
- 250–300 g / approximately 1–1¼ cups yogurt
- 1 garlic clove, minced
- Juice of ½ lemon
- 2 tbsp olive oil
- Up to 1 tsp salt, or to taste
- Black pepper
To serve
- Olive oil, for drizzling
- Chips, crackers or crispbread
Method
- Grate approximately two-thirds of the cucumber. Sprinkle with a little salt and leave it for a few minutes, then squeeze out as much liquid as possible.
- Remove the seeds from the remaining cucumber and dice it. Add both preparations to a large bowl with the avocado, red onion, shredded chicken and most of the chickpeas.
- In another bowl, mix the yogurt, garlic, lemon juice, olive oil, salt and pepper. I used 150 g Greek yogurt mixed with 125 g plain yogurt.
- Pour the dressing over the salad and mix until everything is beautifully creamy.
- Spread onto a serving dish, drizzle with more olive oil and finish with the reserved chickpeas. Serve with chips, crackers or crispbread.