Cucumber Chickpea Salad Recipe
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
- 15 oz 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
Calories: 300kcal | Carbohydrates: 26g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 1116mg | Potassium: 588mg | Fiber: 8g | Sugar: 5g | Vitamin A: 557IU | Vitamin C: 12mg | Calcium: 238mg | Iron: 3mg
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