Chickpea Cucumber Salad
Servings: 6
Per Serving: (1 1/4 Cup)
Calories: 201
Protein: 11g - Carbohydrates: 28g - Fat: 6g
Fiber: 8g - Sugar: 3g - Sodium: 253mg
Ingredients:
For the Yogurt Dressing:
1/2 Cup Plain Greek Yogurt
2 tbsp Mayonnaise
1 tbsp Lemon Juice
1 tsp Dijon Mustard
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
For the Salad:
2 (15 oz) Cans Chickpeas, drained and rinsed
2 Large Cucumbers, diced
1/3 Cup Red Onion, finely diced
2 tbsp Fresh Dill, finely chopped
2 tbsp Fresh Parsley, finely chopped
1/4 Cup Feta Cheese, crumbled (Optional)
Instructions:
Prepare the Yogurt Dressing: In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Set aside.
Combine Salad Ingredients: In a large salad bowl, combine chickpeas, diced cucumbers, red onion, dill, and parsley. Toss to mix.
Dress and Mix: Pour the prepared yogurt dressing over the salad ingredients. Toss until everything is well coated.
Final Touches & Serving: If desired, sprinkle the crumbled feta cheese over the top of the salad for added richness. Refrigerate for about 30 minutes before serving to let the flavors meld together.
Coach’s Notes:
Dressing Variations: For added tanginess, incorporate a splash of white wine vinegar into the dressing. If you prefer a dairy-free dressing, substitute the yogurt with a vegan version or try using tahini as a base.
Add Crunch: Toasted pine nuts or sunflower seeds can be sprinkled over the top for added texture.
Enhance Freshness: Add cherry tomatoes or bell peppers for extra color and freshness. They also boost the salad's vitamin content.
Make Ahead: This salad gets better with time as the flavors meld, so consider making it a few hours ahead, or even the night before. Just be sure to give it a good stir before serving.’
Recipe Credit: Healthy Meal Prep by Lisa Bryan
