Description
Creamy Chickpea Salad is a fresh, protein-packed dish made with tender chickpeas, crisp cucumbers, red onion, and herbs tossed in a tangy Greek yogurt dressing. This quick 15-minute recipe is perfect for meal prep, light lunches, or a refreshing side dish.
Ingredients
For the Yogurt Dressing
1/2 cup plain Greek yogurt (dairy or non-dairy)
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Salad
2 (15.5-ounce) cans chickpeas, drained and rinsed
2 large English cucumbers, diced
1/3 cup finely diced red onion
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
Instructions
Make the Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.Prepare the Salad Base
In a large bowl, combine the chickpeas, diced cucumbers, red onion, dill, and parsley. Toss gently to mix.Add the Dressing
Pour the yogurt dressing over the salad and mix until everything is evenly coated.Add Optional Feta
Sprinkle the crumbled feta cheese over the salad and fold gently to combine.Chill and Serve
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to blend. Serve chilled as a refreshing meal or side dish.
Notes
For extra flavor, add a little lemon zest to the dressing.
If you prefer a lighter version, replace the mayonnaise with additional Greek yogurt.
This salad stores well in the refrigerator for up to 3–4 days.
Stir before serving if the dressing separates slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 8 mg