Chickpea & Cucumber Salad with Creamy Yogurt Dressing

A vibrant and nutritious salad combining crunchy cucumbers and creamy yogurt dressing, perfect for warm weather meals.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 250

Main Ingredients

2 cans 15.5-ounce cans chickpeas, drained and rinsed Opt for dry chickpeas soaked overnight for a more profound flavor and textural variety.
2 large English cucumbers, diced Look for firm, unblemished cucumbers for the best crunch.
1/2 cup plain Greek yogurt (dairy or non-dairy) You can substitute with regular plain yogurt or dairy-free options.
2 tablespoons mayonnaise For a healthier fat option, replace with mashed avocado.
1 tablespoon fresh lemon juice Adds a bright, zesty flavor.
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup finely diced red onion Add more to taste.
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1/4 cup crumbled feta cheese (optional) Adds creaminess and tang, but salad is delicious without it.

Preparation

In a small bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Whisk until smooth and creamy; set aside.
In a large mixing bowl, toss together the rinsed chickpeas, diced cucumbers, finely diced red onion, dill, and parsley. Make sure everything is evenly distributed.
Pour the yogurt dressing over the salad ingredients. Gently mix until every component is coated with the creamy goodness.
If using, sprinkle crumbled feta cheese over the top and gently fold it in to incorporate.
Cover the salad and refrigerate for at least 15 minutes to allow all flavors to meld. Serve chilled as a refreshing meal or side dish.

For best freshness, add cucumbers just before serving. The salad lasts up to 3 days in an airtight container but is best enjoyed fresh.