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high protein cucumber salad

High Protein Cucumber Salad

A refreshing and creamy salad packed with protein from Greek yogurt and chickpeas, perfect for a quick lunch or a healthy side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy
Calories: 185
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large English cucumbers, sliced into half-moons Use English or Persian cucumbers for crunch.
  • 1 can (15 oz) chickpeas, rinsed and drained Provides protein boost.
  • 1 cup plain non-fat Greek yogurt Thicker and richer than regular yogurt.
  • 2 tablespoons fresh dill, finely chopped Use fresh for better aroma.
  • 1 tablespoon fresh lemon juice Freshly squeezed is best.
  • 2 cloves garlic, minced Adds flavor.
  • 1/2 teaspoon sea salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1/4 cup red onion, thinly sliced (optional) Adds a crunch and flavor.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them into thin half-moon shapes.
  2. Place the sliced cucumbers in a large mixing bowl.
  3. Add the rinsed and drained chickpeas and sliced red onions to the bowl with the cucumbers.
  4. In a small separate bowl, whisk together the Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper.
  5. Pour the yogurt dressing over the cucumber mixture.
  6. Toss everything gently with a large spoon until the vegetables are evenly coated.
  7. Taste the salad and add more salt or pepper if you prefer.
  8. Serve immediately or refrigerate for 30 minutes for a colder, crisper taste.

Notes

Best served chilled. Keeps fresh in an airtight container for up to 2 days in the refrigerator. Avoid freezing.
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