Chickpea & Cucumber Salad with Creamy Yogurt Dressing

Ingredients (Serves 4)

For the Salad

• 2 cups (1 can/400 g) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill (optional)
• ¼ cup crumbled feta cheese (optional)

For the Creamy Yogurt Dressing

• ¾ cup plain Greek yogurt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest (optional)
• 1 small garlic clove, minced
• ½ tsp dried oregano
• ¼ tsp ground cumin (optional)
• Salt and black pepper, to taste
• 1–2 tbsp water, if needed to thin the dressing

Instructions

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, dill, and feta (if using).
2. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, cumin, salt, and pepper until smooth.
3. Add a little water if you prefer a thinner dressing.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Chill for 15–20 minutes before serving for the best flavour.

Serving Suggestions

• Serve with grilled chicken, salmon, or shrimp.
• Stuff into pita bread or wraps.
• Enjoy over mixed greens or alongside grilled vegetables.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the dressing may thicken slightly.

Nutrition (Approx. per serving)

• Calories: 240
• Protein: 11 g
• Carbohydrates: 24 g
• Fat: 11 g
• Fibre: 7 g