Tzatziki Chickpea Salad (Hetty Lui McKinnon, NYT Cooking)

Ingredients:

• 1 cup Greek yogurt
• 1 garlic clove, grated
• 2 tablespoons olive oil, plus more for serving
• 1 lemon, halved (or more, if desired, for seasoning)
• Salt and pepper
• 1 pound Persian cucumbers, halved lengthwise and cut into ½-inch pieces
• 5-6 large French Breakfast radishes, chopped
• 2 (15-ounce) cans chickpeas, drained
• Big handful dill, chopped

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.