This chickpea salad with Greek yoghurt, roasted peppers, and fresh dill has become a regular in my summer kitchen. It’s filling but light, and it comes together quickly. I often make a batch for lunch and let it sit in the fridge for a bit so the flavours mingle. The yoghurt dressing gives it that creamy finish without making it heavy, and it’s brilliant with a hunk of warm pita bread.
I first started mixing chickpeas with yoghurt after a trip. I’d picked up a pot of garlicky chickpea salad from a little deli near the market, and it had a tang I hadn’t tasted before. They’d used strained yoghurt and lemon juice instead of oil, and that stuck with me. I came home and started playing with herbs, peppers, a pinch of cumin, and it just worked. This version keeps things fresh and simple, with a good balance of protein, fibre, and flavour.
Greek Yoghurt Adds Creaminess Without the Weight
Greek yoghurt has a thicker consistency than regular yoghurt because it’s strained, which makes it ideal for dressing salads. It holds the ingredients together but still feels fresh. I usually go for full-fat Greek yoghurt for this recipe because it’s less sour and makes the salad a bit richer. If you’re using a fat-free version, you might want to add a drizzle of olive oil to round it out.
Chickpeas bring a lot of substance to this dish. They’re great cold and they take on the flavours around them. I mash some of them slightly with a fork so the dressing soaks in better. Roasted red peppers give sweetness and colour, and I like to keep some of the skin on for a bit of bite. Dill is key here. It’s not subtle, but it’s the right herb for the job. I’ve tried parsley and basil, but dill wins every time.
An Ideal Salad for BBQs, Picnics and Make-Ahead Lunches
This yoghurt and chickpea salad travels well, which makes it a good one for lunchboxes or summer gatherings. It holds up without going soggy, and the yoghurt stops everything drying out. You can serve it with grilled halloumi, flatbread, or even stuff it into pita with some cucumber and red onion.
I sometimes bulk it out with cucumber chunks, cherry tomatoes, or shredded lettuce. If I’ve got leftover roasted courgette or aubergine from the night before, in it goes. It’s a recipe that doesn’t mind being adjusted. What matters is the balance: creamy yoghurt, soft but not mushy chickpeas, herby sharpness, and something sweet from the peppers.
Why Dill and Cumin Work So Well With Greek Yoghurt
Dill and Greek yoghurt are often paired in eastern Mediterranean cooking. Dill brings a light aniseed note, and yoghurt balances that with its tang. It’s the sort of combination that feels simple but stays with you. I’ve used it with fish dishes too, but it really shines in a salad like this.
Cumin adds something warm and earthy. Just a teaspoon gives the salad more depth without making it taste like a curry. You don’t want it to dominate, just to sit in the background and round things out. A pinch of chilli can lift it, but it’s not essential.
Variations That Keep It Interesting
You can swap chickpeas for butter beans or cannellini beans, though the texture changes a bit. I’ve done this with grilled courgette slices stirred in, and that works well too. Fresh mint can replace dill if you don’t have any, and it gives the dish a sharper flavour.
Another version I like uses pickled red onions and a bit of feta. It’s saltier, punchier, and works better as a side for grilled meat or flatbread with olive tapenade. If you’re after something more refreshing, throw in chopped cucumber and a splash of white wine vinegar.
Serving Ideas and Storage
This salad pairs nicely with anything off the BBQ – grilled halloumi, vegetable skewers, or even lamb chops if you’re not vegetarian. I like it with warm flatbread or spooned onto toasted sourdough. A wedge of lemon on the side helps to freshen it up.
It keeps well in the fridge for up to three days. The flavours deepen as it sits, so it’s good for batch prep. Just stir it before eating, as the yoghurt dressing thickens over time.
Final Thoughts on Using Yoghurt in Savoury Vegetarian Recipes
Yoghurt’s not just for sweet things or smoothies. In savoury dishes, especially vegetarian ones, it brings moisture, acidity, and body without needing lots of oil. It’s a solid base for sauces, marinades, and dressings, and it plays well with legumes, grains, and grilled vegetables.
This salad is one I come back to because it’s reliable and flexible. It’s good warm, cold, or at room temperature, and it always tastes a bit better after some time in the fridge. It’s not fancy, but it’s full of things I usually have around, and it always hits the spot.
Greek Yoghurt Chickpea Salad with Roasted Peppers and Dill
Ingredients
- 400 g chickpeas tin, drained and rinsed
- 150 g Greek Yoghurt full fat
- 1 Red pepper roasted and chopped
- 2 tbsp Fresh dill chopped
- ½ Lemon juiced
- 1 clove Garlic minced
- 1 tsp Ground Cumin
- Salt to taste
- Black pepper ground, to taste
Optional
- 1 tbsp Olive oil
- 1 tsp Chilli Flakes to serve
Instructions
- If you’re roasting your own pepper, preheat the oven to 220°C (fan 200°C). Place the whole pepper on a tray and roast for about 20–25 minutes, turning halfway, until the skin is charred and wrinkled. Let it cool in a bowl covered with a plate. Peel off most of the skin and chop the flesh into small pieces.
- In a large bowl, combine the yoghurt, lemon juice, garlic, cumin, salt, and black pepper. Taste it – you want it to be tangy, slightly garlicky, and well seasoned.
- Toss in the chickpeas. Use the back of a fork to gently mash about a third of them. This helps the dressing cling to everything. Add the chopped roasted pepper and dill. Mix well. Drizzle with olive oil if using, and sprinkle with chilli flakes if you like a bit of heat.
- You can eat it straight away, but I think it tastes better after sitting for 30 minutes in the fridge. Give it a stir before serving.
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