Cucumber Salad With Dill And Chickpeas

Cucumber Chickpea Salad in a white plate

5 from 4 votes

Cucumber Salad With Dill And Chickpeas

This cooling and refreshing cucumber chickpea salad is the perfect summer side! It includes cucumbers, tomatoes, chickpeas, dill, yogurt and seasoning. Serve for lunch, dinner, BBQs or as a side.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Vegetarian

Keyword: Cucumber Chickpea Salad, Cucumber salad

Servings: servings

Calories: 88kcal

Author: Alisa Infanti

Equipment

Salad bowl
Small Bowl
Chopping Knife
Chopping board
Measuring Cups
Measuring Spoons
whisk

Ingredients

2 large cucumbers peeled, quartered and sliced to 1" thick. About 4 cups
1 can chickpeas 796 ml
½ cup red onion slivered
½ pint grape tomatoes halved
½ cup greek yogurt
2 tbsp red wine vinegar
2 tsp lemon juice
¾ tsp garlic powder
1 ½ tbsp fresh dill chopped
1 tsp salt
½ tsp black pepper

Instructions

Chop peel and chop cucumbers. Then chop tomatoes in half and thinly slice cucumbers. Rinse chickpeas and shake excess water or pat them dry using a paper towel. Add all of the ingredients to a bowl.
In a small bowl whisk together Greek yogurt, vinegar, lemon juice, garlic powder, salt, pepper and dill until well combined.
Then pour the dressing over salad and toss the ingrdients until everything is evenly coated. Serve this salad cold.

Notes

Notes: To prevent the cucumbers from getting watery remove the seeds as they contain the most liquid. You can also use seedless Lebanese cucumbers or English cucumbers instead as they are less watery.

Store the cucumber chickpea salad in an airtight container in the fridge for up to 3 days.

21 Day Fix Container System Count: (approx)

1 green, 1.5 yellow

Nutrition