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:

  1. In a food processor, pulse the cucumber until it is in minced pieces
  2. Add all other tzatziki sauce ingredients to the food processor, pulse until well combined
  3. Chill the sauce in the fridge while making the rest of the dish


  • 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


  1. 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)
  2. Darin the pasta and rinse with water
  3. Lay the noodles out on a large serving plate
  4. Cover the noodles with half of the chilled tzatziki sauce
  5. Sprinkle the onion, cucumber, olives, and tomato toppings over the noodles 
  6. Top the entire dish with the remaining sauce or add sauce to taste
  7. Garnish with lemon juice, chopped dill and flaked sea salt to taste
  8. Serve family style
  9. 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