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Mediterranean Bowl
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5 from 2 votes

Mediterranean Salad with Crispy Chickpeas & Vegan Tzatziki

Adding fried chickpeas to this Mediterranean-inspired salad creates a perfect lunch that is ready in minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Chickpeas, Mediterranean, Salad, Tzatziki, Vegan
Servings: 4
Calories: 207kcal
Author: Vegancuts Guest

Ingredients

Mediterranean Salad

  • 1 Package RightRice Lemon Pepper or Thai Curry
  • 1 1/3 Cup Vegetable Stock or Broth
  • 1/4 Cup Chopped Mint
  • 2 Tbsp Chopped Dill
  • 2 Tbsp Olive Oil
  • 1 Can (15oz) Chickpeas Drained and rinsed, then dried with a paper towel
  • Kosher Salt
  • 1 Tsp Smoked Paprika
  • 2 Small Persian Cucumbers Sliced
  • 1/2 Red Onion Thinly sliced
  • 1/2 Cup Cherry Tomatoes Sliced

Vegan Tzatziki Dressing

  • 1/2 Cup Vegan Sour Cream or Unsweetened Vegan Yogurt
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Tsp Finely Chopped Fresh Dill
  • 1/2 Finely Chopped English Cucumber
  • 1/4 Cup Finely Diced Red Onion
  • Salt & Pepper to taste

Instructions

  • Prepare the Right Rice according to the packaging directions, using vegetable or broth as the liquid. As it sits for 12 minutes, prepare the chickpeas. Once cooked, fluff with a fork and stir in the herbs.
  • In a large nonstick frying pan, warm the olive oil over medium-high heat.  When the oil is hot, place the dried chickpeas in the pan, adding a pinch of salt.  (If they have any moisture on them, they easily splatter, so be careful.)
  • Stir the chickpeas to crisp on all sides.  After 2 minutes, sprinkle the smoked paprika over the top, stir to coat, and then remove them from the pan and place on a paper-towel lined plate.
  • Make the Tzatziki: Stir together or blend all ingredients - you choose your own texture adventure!
  • Place ¼ of the rice in a bowl. Top with some cucumber slices, red onion slices, and cherry tomatoes.  Place a dollop of Tzatziki on each bowl.
  • Garnish with herb sprigs and an additional drizzling of olive oil.
    Pro Tip: This dish would go GREAT with vegan feta - we added crumbled tofu for a delicious topping