Cucumber Chickpea Salad
Ingredients:
- 400 g (14.1 oz) canned chickpeas
- 300 g (1) English cucumber
- 200 g (7.1 oz) tomatoes
- ½ red onion, finely diced
- 3 tbsp fresh dill, chopped
- 120 g (4.2 oz) plain yogurt
- 60 g (2.1 oz) cream cheese
- 15 g (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) lemon juice
- 58 g (1) lemon
- ½ tsp salt
- ¼ tsp black pepper
Equipments:
Features:
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
20 minutes or less
Gluten-Free
Nutrition:
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Pat the chickpeas thoroughly dry with a paper towel before mixing them in — any leftover moisture waters down the creamy lemon dressing.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The canned chickpeas adds plant protein and a creamy, satisfying texture. The english cucumber adds a cool, crisp freshness. The tomatoes adds bright acidity and juicy body. The plain yogurt adds tang and creaminess while keeping the dish light.
Cucumber Chickpea Salad
Ingredients:
- 400 g (14.1 oz) canned chickpeas
- 300 g (1) English cucumber
- 200 g (7.1 oz) tomatoes
- ½ red onion, finely diced
- 3 tbsp fresh dill, chopped
- 120 g (4.2 oz) plain yogurt
- 60 g (2.1 oz) cream cheese
- 15 g (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) lemon juice
- 58 g (1) lemon
- ½ tsp salt
- ¼ tsp black pepper
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The canned chickpeas adds plant protein and a creamy, satisfying texture. The english cucumber adds a cool, crisp freshness. The tomatoes adds bright acidity and juicy body. The plain yogurt adds tang and creaminess while keeping the dish light.
Prep:
Pat the chickpeas thoroughly dry with a paper towel before mixing them in — any leftover moisture waters down the creamy lemon dressing.
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.
