The chickpea, cucumber and Greek yogurt salad is a fresh, light and nutritious dish that takes 10 minutes to prepare. Ideal as a healthy and quick lunch, a vegetarian one-dish meal or an appetizing side, it is enriched with fresh herbs, lemon juice and a drizzle of extra virgin olive oil for a Mediterranean touch that makes it irresistible.
Its creamy texture and the contrast between fresh and savory make it perfect to enjoy cold, perhaps with pita bread or a wholemeal focaccia. A simple but clever dish that shows how even a few ingredients can create a surprising recipe.
Great on its own, it also pairs perfectly with white meat dishes, grilled fish or falafel.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 cucumber (medium)
- 1 cup cherry tomatoes
- 1 red spring onion
- 2/3 cup 0% fat Greek yogurt
- 4 leaves mint
- 1 tbsp lemon juice
- to taste extra virgin olive oil
- to taste salt
For the chickpea, cucumber and yogurt salad you will need
- 1 Bowl
- 1 Small bowl
Preparation of chickpea, cucumber and yogurt salad
Preparing this salad is very easy and quick, especially if you use pre-cooked chickpeas.
Peel the cucumbers and cut them into thin slices or half-moons. Wash and halve or slice the cherry tomatoes. Thinly slice the spring onion. If you use a Tropea red onion, after slicing it leave it in cold water for 10 minutes to mellow its flavor.
In a large bowl combine the chickpeas, cucumbers, cherry tomatoes and spring onion.
In a bowl mix the Greek yogurt with the lemon juice, EVO oil, salt and chopped mint. If you like, you can also add a grind of black pepper.
Add the yogurt dressing and gently toss to combine well.
Let the chickpea, cucumber and Greek yogurt salad rest in the refrigerator for 10–15 minutes before serving so the flavors meld together.
