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Cucumber Chickpea Salad
Ingredients:
- 400g canned chickpeas, drained and rinsed
- 1 English cucumber, diced
- 200g tomatoes, diced
- ½ red onion, finely diced
- 3 tbsp fresh dill, chopped
- 120g plain yogurt
- 60g cream cheese, softened
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice, freshly squeezed
- 1 lemon, zested
- ½ tsp salt
- ¼ tsp black pepper
Equipments:
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Cutting board and knife
- Paper towels (to dry chickpeas)
- Citrus zester or microplane
- Measuring spoons
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Nutrition:
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Instructions:
- Prep the vegetables: Dice the cucumber and tomatoes into bite-sized pieces and finely dice the red onion. Pat the chickpeas dry with a paper towel for the best texture.
- Make the creamy lemon dressing: In a bowl, whisk together the yogurt, cream cheese, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and fresh dill. Pour the dressing over and toss gently until everything is well coated.
- Rest and serve: Let the salad rest for 5–10 minutes for the flavours to meld, then serve chilled.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Make it lighter: Use low-fat yogurt and reduced-fat cream cheese.
Extra zing: Add more lemon zest for a brighter citrus kick.
Storage: Keeps in the fridge for up to 2 days — stir before serving as the dressing may separate slightly.
Cucumber Chickpea Salad
4
15 min
0 min
15 min
Ingredients:
- 400g canned chickpeas, drained and rinsed
- 1 English cucumber, diced
- 200g tomatoes, diced
- ½ red onion, finely diced
- 3 tbsp fresh dill, chopped
- 120g plain yogurt
- 60g cream cheese, softened
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice, freshly squeezed
- 1 lemon, zested
- ½ tsp salt
- ¼ tsp black pepper
Equipments:
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Cutting board and knife
- Paper towels (to dry chickpeas)
- Citrus zester or microplane
- Measuring spoons
Features:
No items found.
Instructions:
- Prep the vegetables: Dice the cucumber and tomatoes into bite-sized pieces and finely dice the red onion. Pat the chickpeas dry with a paper towel for the best texture.
- Make the creamy lemon dressing: In a bowl, whisk together the yogurt, cream cheese, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and fresh dill. Pour the dressing over and toss gently until everything is well coated.
- Rest and serve: Let the salad rest for 5–10 minutes for the flavours to meld, then serve chilled.
