---
serves: 4
source: https://cooking.nytimes.com/recipes/1025698-tzatziki-chickpea-salad
---

To a large bowl, add the @yogurt{235%ml}, @garlic{1%clove}(grated), @olive oil{2%tbsp}, @honey{2%tsp} and @lemon juice{1/2} and whisk to combine. Season well with salt and pepper.

To the yogurt, add the @cucumber{450%g}, @chickpeas{2%cans}, @dill{big handful}, @mint{big handful} and @scallions{2}(thinly sliced) and remaining @&lemon juice{1/2}. Toss to coat and drizzle with olive oil.