Crisp Cucumber Salad with Chickpeas and Fresh Herbs
A refreshing Cucumber Salad with protein-packed chickpeas and vibrant herbs, perfect for summer.
Equipment
- Medium bowl
- large mixing bowl
- spatula
Ingredients
Dressing
- 1 cup Greek yogurt Use full-fat for best texture.
- 2 tablespoons Extra virgin olive oil Opt for a high-quality, citrus-forward oil.
- 1 each Lemon juice Use freshly squeezed for best flavor.
- 1 clove Garlic Minced for a sharper taste.
- 2 tablespoons Fresh mint Can substitute with parsley or dill.
- to taste Kosher salt
- to taste Freshly cracked black pepper
- 1 tablespoon Za’atar Substitute with dried oregano if necessary.
Salad
- 2 large English cucumbers Sliced thinly for maximum crunch.
- 1 can (15 oz) Chickpeas Canned, drained and rinsed.
- 1 each Red onion Finely sliced.
- ¼ cup Flat-leaf parsley
- ¼ cup Fresh dill
Instructions
Preparing the Cucumber Salad
- In a medium bowl, whisk together Greek yogurt, extra virgin olive oil, lemon juice, minced garlic, chopped fresh mint, kosher salt, black pepper, and Za’atar until smooth and creamy.
- In a large mixing bowl, combine sliced cucumbers, drained chickpeas, finely sliced red onion, chopped flat-leaf parsley, and fresh dill.
- Pour the prepared dressing over the salad ingredients and gently toss together until everything is thoroughly coated.
- Allow the Cucumber Salad to rest for about 10 minutes at room temperature or refrigerate for a brief chill before serving.
Notes
Serve fresh to maintain crunch; use large English cucumbers for best results. Adjust seasonings to taste and incorporate seasonal fresh herbs for maximum flavor.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 120mgIron: 2mg
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