Easy Cucumber Chickpea Salad
I’ve been looking for a quick summer salad that’s protein packed, has more fiber than my usual lunches, and one that tastes amazing. Enter this cucumber chickpea salad with tzatziki dressing. She’s a no-cook salad that checks all my boxes when it comes to flavor and nutrition.
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Then you’ve got to try our summer dense bean salad + chimichurri!
Key Ingredients + Substitutions
- Greek Yogurt: Make this dairy-free by swapping this for a dairy-free version.
- English Cucumbers: These tend to have less moisture compared to standard cucumbers. Feel free to use regular cucumbers, but know that your salad might be a bit more moist.
- Don’t have fresh dill? Honestly, run out the the store and grab some. But if that’s not an option, you can use dried, but cut the amount in half.
- sunflower seeds – Any small-ish seed or nut will do here! Swap them out for pine nuts, chopped pistachios, or slivered almonds.
- Swap the legumes – If your pantry isn’t stocked with chickpeas, use some navy beans instead.
- Make it vegan – Skip the feta and use a dairy-free greek yogurt.
- More protein – Add your favorite grilled meat or grilled tofu to bulk this one up!
Meal Prep
Save time during dinner and chop, slice, and measure all of the ingredients in advance. You could even put everything except for the tzatziki dressing in your serving bowl and then dress it once you’re ready to dig in.
How To Make A Chickpea Tzatziki Salad
Simply prep all of your ingredients and dump them into a shallow mixing bowl. Top it all off with some homemade tzatziki dressing, give it all a good toss, and you’re good to go!
Keep Your Pantry Stocked
Keep your pantry stocked with extra cans of chickpeas! They’re such an easy, no-cook way to add texture, protein, and dietary fiber to your salads.
Recipe FAQs and Tips
- What dressing goes well with chickpea salad? We love our tzatziki dressing, but this would also taste amazing with our Greek Vinaigrette.
- Make it a meal – Bulk this Chickpea cucumber salad up with some of our marinated greek yogurt chicken! Chop it up and sprinkle it into the salad or serve it on the side. Our Greek turkey meatballs would taste amazing with this salad too!
If you make and love this delicious Tzatziki cucumber salad as much as we do, we would appreciate you taking a minute to leave a star rating and review!
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Cucumber Chickpea Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Counter Top
- Cuisine: American
Description
Our light & refreshing Cucumber Chickpea Salad is the perfect summer lunch option that is high in protein and fiber!
Ingredients
Tzatziki Salad Dressing:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh mint leaves, chopped
- 1 teaspoon lemon zest
- 1/2 – 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup English cucumber, shredded & moisture squeezed out
Cucumber Chickpea Salad:
- 3 cups mini cucumbers, sliced
- 15oz canned chickpeas, drained & rinsed
- 1/2 cup feta cheese, crumbled
- 1/2 cup sunflower seeds
- 1/3 cup red onion, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon lemon zest
- 1/2 – 1 teaspoon kosher salt
Instructions
- Make Dressing: Put 1 cup plain Greek yogurt, 2 tablespoons fresh dill, 1 tablespoon garlic, 2 teaspoons lemon juice, 2 teaspoons mint leaves, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small food processor. Blend until smooth. Transfer to a mixing bowl and fold in the cup of shredded cucumbers after squeezing out the moisture with a paper towel. Taste, add additional salt, if desired, and set aside.
- Assemble Salad: Put all of the salad ingredients in a large bowl. Toss to combine.
- Add Dressing: Pour the dressing over the salad and toss again to coat everything.
- Serve: Enjoy right away or store in the fridge for later!
Notes
- Dairy Free: use a dairy-free alternative for the plain Greek yogurt.
- Storage: keep the salad in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size:
- Calories: 345
- Sugar: 5.2 g
- Sodium: 814.4 mg
- Fat: 19.4 g
- Carbohydrates: 28.2 g
- Fiber: 7.9 g
- Protein: 18.8 g
- Cholesterol: 26 mg
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