Creamy Cucumber Chickpea Salad — Complete Recipe
Ingredients:
For the Salad:
1 can (15 oz / 400g) chickpeas, rinsed and drained
1 large cucumber, sliced or chopped
¼ cup red onion, finely diced
2 tbsp fresh dill, chopped (or to taste)
Optional: ¼ cup chopped fresh parsley
Salt & black pepper, to taste
For the Creamy Dressing:
½ cup plain Greek yogurt (or use dairy-free yogurt)
1 tbsp olive oil
1–2 tsp lemon juice (or vinegar)
1 clove garlic, finely minced or grated
Salt & pepper, to taste
Instructions:
Prep the veggies: Slice cucumber, dice red onion, and chop dill and parsley.
Make the dressing: In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, and pepper.
Mix it all together:
In a large bowl, combine chickpeas, cucumber, red onion, and herbs.
Pour the dressing over and toss well to coat everything evenly.
Chill (optional): Refrigerate for 15–30 minutes for best flavor.
Serve: Top with extra dill or black pepper before serving.
