Chickpea Cucumber Salad with Yogurt Dressing
Canned chickpeas and crisp cucumbers in a Greek yogurt dressing with lemon, Dijon mustard, dill, and parsley. Feta is optional.
Ingredients
For the yogurt dressing
- 1/2 cup plain Greek yogurt Thick, plain, unsweetened
- 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 base
- 2 cans chickpeas (15.5 ounces each) drained and rinsed
- 2 large English cucumbers Diced; remove a very watery seed core if present
- 1/3 cup red onion finely diced, or more to taste
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1/4 cup feta cheese crumbled (optional)
Instructions
- Rinse the chickpeas, drain thoroughly, and pat off excess moisture. Wash cucumbers, quarter lengthwise, remove an overly watery seed core if present, and dice.
- In a separate bowl, stir Greek yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper until smooth.
- Put chickpeas, cucumber, finely diced onion, chopped dill, and parsley in a large bowl. Fold through the prepared dressing.
- If using feta, add the crumbles with a few gentle turns. Cover and refrigerate 15 minutes before tasting and serving.
Notes
Drain chickpeas and dry cucumber surfaces well. Optional feta may increase saltiness, so taste before adding extra seasoning. Timing includes a 15-minute chill. Refrigerate up to 3 days; freezing the assembled dish is not recommended.