Description
Cucumber Dill Chickpea Salad is a vibrant, refreshing dish that marries the crispness of cucumbers with the protein-packed goodness of chickpeas. Tossed in a tangy non-dairy yogurt dressing and brightened with lemon zest and dill, this salad makes for an ideal side for summer barbecues or a delightful light lunch. Its ease of preparation allows you to whip it up in minutes, making it perfect for busy days or meal prep. Enjoy it on a bed of greens, in wraps, or as a dip with pita chips—this versatile salad is a surefire way to impress at any gathering!
Ingredients
Scale
- 3 cups cooked chickpeas (or 2 cans drained)
- 1–2 cucumbers, peeled and chopped
- 3/4 – 1 cup plain non-dairy yogurt
- 2 tsp mustard
- 2 tsp lemon zest
- Salt and pepper to taste
- 1–2 tsp dried dill (or 3–4 sprigs fresh)
- 2 ribs of celery, chopped
- 1/2 small red onion, diced
Instructions
- Wash and chop all vegetables: peel cucumbers, remove seeds, and dice any celery or red onion if using.
- In a mixing bowl, combine chickpeas, cucumbers, optional ingredients (celery and onion), dill, mustard, lemon zest, onion powder, salt, pepper, and non-dairy yogurt.
- Mix gently until well combined. Adjust seasoning as desired.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg