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Chickpea and cucumber salad topped with yogurt dressing in a bowl

Chickpea & Cucumber Salad with Creamy Yogurt Dressing

A refreshing Mediterranean salad featuring crisp cucumbers, tender chickpeas, and a creamy, tangy yogurt dressing, perfect for warm evenings or potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 generous servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Creamy Yogurt Dressing
  • 1/2 cup plain Greek yogurt Use dairy or non-dairy yogurt.
  • 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
  • 2 cans 15.5-ounce canned chickpeas, drained and rinsed Canned chickpeas are recommended for speed.
  • 2 large English cucumbers, diced Pick firm cucumbers with bright skin.
  • 1/3 cup finely diced red onion Adjust quantity to taste.
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 cup crumbled feta cheese Optional, for added richness.

Method
 

Mix the Yogurt Dressing
  1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir well until the dressing is smooth and creamy. Set aside for later use.
Prepare the Salad Base
  1. In a large mixing bowl, toss together the chickpeas, diced cucumbers, red onion, dill, and parsley until evenly distributed.
Combine Salad and Dressing
  1. Pour the yogurt dressing over the salad ingredients and mix thoroughly to ensure all components are coated.
Optional Addition
  1. If desired, sprinkle crumbled feta cheese over the salad and gently fold it in.
Chill and Serve
  1. Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld. Serve cold.

Notes

For the best flavor, chill for 30 minutes before serving. Add an extra cucumber before serving to revive texture if leftovers become soft.