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Top-down view of Creamy Cucumber Chickpea Salad in a glass bowl on a wooden surface with red onion, dill, and chili flakes.

Creamy Cucumber Chickpea Salad

A refreshing, high-protein Mediterranean salad featuring crisp English cucumbers, seasoned chickpeas, red onion, and fresh herbs tossed in a tangy lemon-herb Greek yogurt dressing.
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Prep Time 15 minutes
Servings: 4
Calories: 260
Ingredients Method Notes

Ingredients
  

Salad Base:
  • - 2 cans 15 oz each chickpeas, drained, rinsed, and dried completely
  • - 2 large English cucumbers sliced into thin half-moons
  • - ½ medium red onion sliced into thin slivers
  • - ¼ cup fresh dill finely chopped
  • - 2 tbsp fresh parsley finely chopped
  • - 1 tbsp extra virgin olive oil for chickpea coating
  • - ½ tsp garlic powder
  • - ½ tsp paprika
  • - ¼ tsp salt
Creamy Herb Dressing:
  • - ½ cup plain full-fat Greek yogurt
  • - 2 tbsp mayonnaise optional, for extra richness
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice
  • - 1 small garlic clove minced
  • - 1 tsp Dijon mustard
  • - Salt and freshly cracked black pepper to taste
Garnish:
  • - ½ tsp red chili flakes
  • - Extra fresh dill and parsley sprigs

Method
 

Prepare Chickpeas:
  1. Rinse and thoroughly dry the chickpeas using paper towels. Toss with 1 tbsp olive oil, garlic powder, paprika, and ¼ tsp salt. (Optional: Air-fry at 400°F/200°C for 10-12 minutes for extra crunch, then cool).
Slice Vegetables:
  1. Cut the English cucumbers into half-moons. Slice the red onion into thin slivers. Finely chop the fresh dill and parsley.
Make Dressing:
  1. In a small bowl, whisk together the Greek yogurt, mayonnaise, extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and black pepper until smooth.
Assemble:
  1. In a large mixing bowl, combine cucumbers, red onions, seasoned chickpeas, and fresh herbs.
Toss & Garnish:
  1. Pour the creamy dressing over the salad and toss gently to coat. Top with red chili flakes, freshly cracked black pepper, and additional fresh herbs.
Chill:
  1. Refrigerate for 15-20 minutes before serving to let flavors meld.

Notes

- To make vegan/dairy-free, substitute Greek yogurt with unsweetened plain coconut yogurt or tahini.
- Do not freeze this salad. Keep stored in an airtight container in the fridge for up to 4 days.