Chickpea & Cucumber Salad With Creamy Yogurt Dressing
The Best Chickpea & Cucumber Salad with Creamy Yogurt Dressing packed with fresh dill, parsley, crunchy cucumbers, and creamy lemon yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: No-Cook / Mixing
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
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
2 (15.5 oz) cans chickpeas, drained and rinsed
2 large English cucumbers, diced
1/3 cup finely diced red onion (adjust to taste)
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
Instructions
Make the yogurt dressing
In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, kosher salt, and black pepper. Stir until smooth and creamy.
Prepare the salad base
In a large mixing bowl, add the chickpeas, diced cucumbers, red onion, chopped dill, and parsley. Toss lightly to combine.
Add the dressing
Pour the yogurt dressing over the salad mixture and stir until everything is evenly coated.
Add feta (optional)
Sprinkle the crumbled feta cheese over the salad and gently fold it in.
Chill and serve
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to blend. Serve cold.
Notes
English cucumbers work best because they are less watery and have fewer seeds.
For extra flavor, add cherry tomatoes or avocado.
If you prefer a lighter version, replace mayonnaise with additional Greek yogurt.
This salad keeps well in the refrigerator for 2–3 days in an airtight container.
Stir before serving as the dressing may settle slightly.
