Get the free recipe on NYT Cooking: https://nyti.ms/4qx3TfB
Hetty shows us how to make a bright and refreshing salad that comes together in 15 minutes. In her recipe, crisp cucumbers and canned chickpeas are tossed in a lemony, garlicky tzatziki along with honey, dill, mint and scallions, and squeeze of lemon. It’s hearty enough for a standalone meal, but would also go great with flatbread, falafel, veggie skewers, or roasted Greek lemon potatoes.
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
31 Comments
That salad just looks simple and delicious.
Yuuuuum! 😋
Add the chick pea water (aqua faber) to the dressing. When whisked it becomes vegan whipped cream
Hetty's a fabulous host. I'd definitely like to try this herby riff on a standard.
that's called a tortilla, not a flat bread, it's had that name for more than 400 years, it doesn't need a new one.
Anyone calling a 4g protein plate "protein packed" needs to be bullied off the Internet
Gotta try
Love her……
This looks like it would scrape the roof out my mouth and get stuck in my teeth
I tried this recipe and it was awesome.
this turned out great, ty!
I don't know about the chickpeas just being straight out of a can, I'd apply some heat to them for my plate, even if they are still eaten at room temp.
Dear NYT, is there a nutrition al difference between canned chick peas and dry (that we prepare)? Preservatives? Or simply convenience?
I def try this…in the summer will be even easier as mint is the easiest plant to grow
Can always trust Hettie to deliver something delicious, simple and big on flavour
Dill is the whole flavor. I’m glad you held firm.
I'm not sure I can trust a recipe when a person says they don't understand that dill or mint could overpower an entire dish.
Love Hetty's cookbooks
Love the salad idea but not using the whole lemon plus the zest is a crime 😱
happy new year Chefs✨️✨️✨️
I wonder if I can recreate this with vegan yogurt
Add a little bit of tahini for more umami and creaminess
1cup Greek yogurt
1garlic clove, grated
2tablespoons olive oil, plus more for serving
2teaspoons honey
1lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1pound Persian cucumbers, halved lengthwise and cut into ½-inch pieces
2(15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2scallions, thinly sliced
Yum
Love Hetty! Love this salad!
i personally hate honey in anything except bread with butter
something about her voice and smile would make me trust everything she's doing
NEEDS MOAR GARLIC!
That looks delicious and so straightforward! I will def make this.
This looks delicious, minus the dill. I agree with that person you said no to, that it would be great without dill. I find dill to be the absolutely most disgusting flavor I have ever tried. I would make it with cilantro.
Why do i Hate canned legumes let me sprout them and boil