Best 5 Cucumber Chickpea Salad With Herbed Yogurt Recipes
Indulge in a refreshing and healthy culinary delight with our Cucumber Chickpea Salad with Herbed Yogurt. This vibrant salad combines the crispness of cucumbers, the nutty flavor of chickpeas, and the creamy tanginess of herbed yogurt, creating a symphony of textures and flavors.
Our recipe collection features three variations of this delectable salad, each offering unique taste experiences. The Classic Cucumber Chickpea Salad showcases the harmonious blend of cucumbers, chickpeas, red onion, and fresh herbs, dressed in a zesty lemon-tahini dressing. For a Mediterranean twist, try our Cucumber Chickpea Salad with Feta and Mint, where crumbled feta cheese and refreshing mint add a delightful touch. And for those who love a bit of heat, our Spicy Cucumber Chickpea Salad with Sriracha Yogurt Dressing infuses a vibrant spiciness with the addition of sriracha and cayenne pepper.
These versatile salads are perfect for summer gatherings, light lunches, or as a refreshing side dish. They are packed with nutrients, providing a balance of protein, fiber, and essential vitamins. The herbed yogurt dressing adds a creamy richness and a delightful tang, making these salads not only visually appealing but also incredibly flavorful.
So, embark on a culinary journey with our Cucumber Chickpea Salad with Herbed Yogurt. Experiment with the different variations to discover your favorite flavor profile. These salads are sure to become a staple in your healthy and delicious meal repertoire.
CHICKPEA SALAD RECIPE
Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
CHICKPEA CUCUMBER SALAD
This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CUCUMBER SALAD WITH DILL AND CHICKPEAS
This cooling and refreshing cucumber chickpea salad is the perfect healthy summer side! It includes cucumbers, tomatoes, chickpeas, dill, yogurt and seasoning. Serve for lunch, dinner, BBQs or as a side.
Provided by Alisa Infanti | The Delicious Spoon
Time 20m
Number Of Ingredients 11
Steps:
- Chop peel and chop cucumbers. Then chop tomatoes in half and thinly slice cucumbers. Rinse chickpeas and shake excess water or pat them dry using a paper towel. Add all of the ingredients to a bowl.
- In a small bowl whisk together Greek yogurt, vinegar, lemon juice, garlic powder, salt, pepper and dill until well combined.
- Then pour the dressing over salad and toss the ingrdients until everything is evenly coated. Serve this salad cold.
Nutrition Facts : ServingSize 182 g, Calories 88 kcal, Carbohydrate 14.4 g, Protein 5.3 g, Fat 1.3 g, SaturatedFat 0.1 g, Cholesterol 1 mg, Sodium 486 mg, Fiber 3.8 g, Sugar 4.5 g, UnsaturatedFat 0.6 g
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
Tips:
- Use fresh, crisp cucumbers. English or Persian cucumbers are best for this salad, as they have thinner skins and fewer seeds than other varieties.
- Choose ripe, firm chickpeas. Canned chickpeas are fine, but if you have time, cooking your own chickpeas is even better.
- Make the herbed yogurt sauce ahead of time. This will allow the flavors to meld and develop.
- Chop the vegetables evenly. This will help them cook evenly and make the salad more appealing.
- Season the salad to taste. Add more salt, pepper, or lemon juice as needed.
Conclusion:
This cucumber chickpea salad with herbed yogurt is a refreshing, flavorful, and healthy summer dish. It's perfect for a light lunch or dinner, or as a side dish at a barbecue or potluck. The herbed yogurt sauce adds a creamy, tangy flavor that complements the cucumbers and chickpeas perfectly. This salad is also a great way to get your daily dose of vegetables.
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