Description
A refreshing Mediterranean-inspired creamy chickpea salad featuring cucumbers, fresh herbs, and a tangy yogurt dressing.
Ingredients
Scale
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cans chickpeas, drained and rinsed
- 2 large English cucumbers, diced
- 1/3 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup feta cheese, optional
Instructions
- Whisk yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Combine chickpeas, cucumbers, red onion, dill, and parsley in a large bowl.
- Pour dressing over salad and mix well.
- Fold in feta cheese if using.
- Refrigerate for 15 minutes before serving.
- Serve chilled.
Notes
- Store in an airtight container for up to 5 days.
- Mash half the chickpeas for extra creaminess.
- Use English cucumbers for best texture.
- Cooked dried chickpeas may replace canned chickpeas.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 201
- Sugar: 3
- Sodium: 253
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 11
- Cholesterol: 4