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Chickpea and cucumber salad in a bowl garnished with herbs

Chickpea & Cucumber Salad

A refreshing and vibrant salad that's crunchy, creamy, and utterly delicious, perfect for a light lunch or as a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 unit cucumber, diced
  • 1/2 unit red onion, finely chopped
  • 1 cup plain yogurt Can substitute with Greek yogurt for a thicker texture
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Adjust to taste
  • to taste Salt and pepper Season as desired
  • Fresh herbs (like parsley or dill) for garnish Add right before serving for brightness

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, diced cucumber, and chopped onion.
  2. In a separate bowl, whisk together the yogurt, olive oil, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the chickpea mixture and toss to combine.
  4. Garnish with fresh herbs.
  5. Serve immediately or chill in the refrigerator for an hour before serving.

Notes

This salad can be made vegan by swapping the yogurt for a dairy-free alternative. It’s best enjoyed fresh, but can be stored in the fridge for up to three days in an airtight container. For variations, consider adding diced jalapeños for heat or feta cheese for creaminess.