Tzatziki makes dinner

I’ve been wanting to make tzatziki sauce for a long time, but never had until tonight! I was inspired by the gorgeous cukes at the farmers market and a post on the beautiful blog, A Couple Cooks. All that was left was to incorporate a few more ingredients to make my sauce into dinner (and Monday’s lunch!).




Tzatziki (makes a lot!!)

16 oz plain greek style yogurt (I used non-fat, but probably full fat is best. Oops).

1 medium sized cucumber, peeled

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

1 large clove garlic, minced

salt and pepper to taste

lemon juice to taste


Cut the cuke in half and scoop out the seeds with a spoon. Then grate about a 1/2 cup. Put the grated cuke into a strainer and press to eliminate as much water as possible.

In a bowl, combine the yogurt, cucumber, herbs, garlic, salt, pepper, and lemon juice. Stir it up and viola! You’re finished.




Tzatziki sauce with spiced chickpeas, arugula and chickpeas (aka dinner)

1/2 cup cooked quinoa

2 cans chickpeas, rinsed and drained

1 tsp smoked paprika

2-3 Tbsp olive oil

handful arugula

lemon (just a squeeze)

salt and pepper

tzatziki to taste (see above)


Cover a baking sheet with 2 layers paper towels. Spread the chickpeas onto the towels into 1 layer. Place another towel on top and press. Let the beans sit for a while, while the moisture is absorbed by the towels.

Meanwhile, heat the oil over a large skillet/wok. (I had my heat at medium). When the beans are dry, pour them into the skillet. Add the paprika and cook for a few minutes, disturbing the beans only sporadically so they can get nice and crisp. When they are a tad crispy, remove from heat and salt.


Combine the quinoa, beans and arugula in a bowl. Spoon tzatziki over the top. Add lemon juice, salt and pepper to taste. Stir and enjoy!


And enjoy again for lunch the next day, if you’ve made enough.




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