Tzatziki Salad with Shells
All the flavours of a delicious Greek salad loaded over protein packed Chickapea noodles. This dish makes an excellent family style meal for a quick and fun dinner.
Tzatziki Salad with Shells
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Course: Salad
- Cuisine: Greek
- Servings: 4
Tzatziki Sauce Ingredients:
- 1 large cucumber
- 1 block soft tofu, drained (roughly 300g)
- 2 garlic cloves
- 1 lemon, juice of
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 1/2 tsp- 1 tsp salt
- ¼ cup fresh dill, chopped
Tzatziki Sauce Instructions:
- In a food processor, pulse the cucumber until it is in minced pieces
- Add all other tzatziki sauce ingredients to the food processor, pulse until well combined
- Chill the sauce in the fridge while making the rest of the dish
Ingredients:
- 1 Package Chickapea Shells
- 2 Tbsp table salt (for boiling pasta)
- 1 Cucumber, diced
- 1 cup kalamata olives, pitted and sliced
- ½ red onion, minced
- 2 tomatoes, chopped
- ½ lemon, sliced
- Dill springs for garnish
- Flaked sea salt to taste
Instructions:
- Prepare the Chickapea shells pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6-7 minutes)
- Darin the pasta and rinse with water
- Lay the noodles out on a large serving plate
- Cover the noodles with half of the chilled tzatziki sauce
- Sprinkle the onion, cucumber, olives, and tomato toppings over the noodles
- Top the entire dish with the remaining sauce or add sauce to taste
- Garnish with lemon juice, chopped dill and flaked sea salt to taste
- Serve family style
- Enjoy!
Recipe Notes:
- Assemble the dish right before eating
- Allow the tzatziki to chill for at least 30 minutes in the fridge before
- Adjust the garlic cloves in the sauce to taste using 1-3 cloves
- The tzatziki can be made ahead and kept in the refrigerator for 2-3 days