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This easy Cucumber Chickpea Salad combines crisp cucumbers with protein-rich chickpeas in a creamy lemon-garlic dressing. Perfect for a light lunch or as a side dish, it's quick to make and full of flavor.
30 minutes
Cooking not required
Ingredients:
2 cups Cucumbers
1 can (about 1.5 cups) Cooked chickpeas
1 cup Greek yogurt
2 tbsp Lemon juice
1 tsp Minced garlic
2 tbsp Olive oil
Pinch Salt
Pinch Black pepper
Instructions:
- Slice the cucumbers into thin slices and place in a large bowl.
- Drain and rinse the chickpeas, then add to the bowl with the cucumber.
- In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, olive oil, salt, and black pepper until smooth.
- Pour the dressing over the cucumber and chickpea mixture, tossing well to coat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
