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–+ servings

Chickpea & Cucumber Salad with Creamy Yogurt Dressing

This healthy food recipe blends chickpeas, fresh cucumbers, and a tangy yogurt dressing to create a vibrant and nourishing dish. Ideal for a quick lunch or side, it offers a refreshing, protein-rich alternative to classic salads.
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Prep Time 15 minutes
Course Salad
Cuisine Mediterranean-inspired
Servings 6
Calories 201 kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Ingredients
  

For the Yogurt Dressing:

  • 1/2 cup plain Greek yogurt dairy or non-dairy
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad:

  • 2 15.5-ounce cans chickpeas, drained and rinsed
  • 2 large English cucumbers diced
  • 1/3 cup finely diced red onion or more to taste
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 cup crumbled feta cheese optional

Instructions
 

  • Mix the Yogurt Dressing: In a small bowl, combine the yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir well until the dressing is smooth and creamy. Set this aside while preparing the salad.
  • Prepare the Salad Base: In a large mixing bowl, toss together the chickpeas, diced cucumbers, red onion, dill, and parsley. Ensure the ingredients are evenly distributed.
  • Combine Salad and Dressing: Pour the yogurt dressing over the salad ingredients. Mix thoroughly so that the dressing evenly coats all components.
  • Optional Addition: If desired, sprinkle the crumbled feta cheese over the salad and gently fold it in to combine.
  • Chill and Serve: Cover the salad and refrigerate it for at least 15 minutes to allow the flavors to meld. Serve cold as a refreshing meal or side.

Notes

Storage: Keep the salad in an airtight container in the refrigerator for up to 4–5 days.
Pro Tip for Creaminess: For a richer texture, mash half of the chickpeas before mixing with the other ingredients.
Cucumber Tip: English cucumbers work best as their thin skins don’t require peeling. If using regular cucumbers, peel them if the skin is waxy.
Using Dried Chickpeas: If you prefer dried chickpeas, soak and cook 1 cup to get approximately the same amount as two 15.5-ounce cans.

Nutrition

Serving: 1 1/4 cupsCalories: 201kcalCarbohydrates: 28gProtein: 11gFat: 6gSaturated Fat: 1gCholesterol: 4mgSodium: 253mgFiber: 8gSugar: 3g
Keyword cucumber yogurt dressing, easy chickpea salad, healthy food recipes, healthy salad recipe, protein-packed salads, vegetarian salad ideas
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