A fresh, protein-packed salad with crisp cucumbers, hearty chickpeas, and a smooth, tangy creamy dressing—perfect for a quick lunch or light dinner.
🧾 Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1/4 red onion, finely sliced
- 2 tbsp fresh dill or parsley, chopped
🥄 Creamy Dressing
- 1/2 cup Greek yogurt (or mayonnaise for richer taste)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
👩🍳 Instructions
1. Prepare the Base
In a large bowl, combine chickpeas, diced cucumber, red onion, and fresh herbs.
2. Make the Dressing
In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, mustard, garlic, salt, and pepper until smooth and creamy.
3. Combine
Pour the dressing over the salad and gently toss until everything is well coated.
4. Chill & Serve
Refrigerate for 15–20 minutes before serving for the best flavor. Serve cold.
⭐ Tips & Variations
- Add cherry tomatoes or avocado for extra freshness
- Use vegan yogurt for a dairy-free version
- Sprinkle feta cheese on top for a salty kick
🥗 Nutritional Value (Approx. per serving)
- Calories: ~250 kcal
- Protein: ~10 g
- Carbohydrates: ~28 g
- Fat: ~10 g
- Fiber: ~7 g
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 3–4 |
| Component | Ingredients |
|---|---|
| Salad Base | Chickpeas (1 can, drained), cucumber (1 large, diced), red onion (1/4, sliced), fresh dill/parsley |
| Creamy Dressing | Greek yogurt (1/2 cup), lemon juice (1 tbsp), olive oil (1 tbsp), Dijon mustard (1 tsp), garlic (1 clove), salt, pepper |
| Step | Process |
|---|---|
| 1 | Combine chickpeas, cucumber, onion, and herbs in a bowl |
| 2 | Whisk all dressing ingredients until smooth |
| 3 | Pour dressing over salad and mix well |
| 4 | Chill for 15–20 minutes before serving |
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10 g |
| Carbohydrates | ~28 g |
| Fat | ~10 g |
| Fiber | ~7 g |
| Sodium | ~400 mg |
⭐ Notes
- Use vegan yogurt for a dairy-free version
- Add veggies like tomatoes or avocado for variation
- Best served chilled for enhanced flavor
Read Also: Greek Chickpea Salad Recipe
