Chickpea Cucumber Salad
Chickpea Cucumber Salad is a fresh, creamy side dish tossed with crunchy veggies and everything bagel ranch dressing. A quick and easy salad for summer meals!
Servings: 6
Calories: 254kcal
Ingredients
- 16 ounces chickpeas rinsed and drained
- 1 cup cucumber seeds removed, chopped into bite size pieces
- 1 cup cherry tomatoes chopped
- 1 cup bell pepper diced, seeds and membranes removed
- 1 cup red onion diced
For the Dressing
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons everything bagel seasoning
- 2 tablespoons ranch seasoning
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons fresh herbs dill, thyme, basil or parsley
Instructions
- Add chickpeas and chopped vegetables to a large bowl.
- In another small bowl, add greek yogurt, mayonnaise, everything bagel seasoning, ranch seasoning, salt, pepper and fresh herbs. Mix well.
- Pour dressing over the chickpeas and vegetables, stir until well combined.
- Cover and refrigerate for 30 minutes or until ready to serve.
Notes
Store chickpea cucumber salad in an airtight container in the refrigerator up to 3 days. Stir before serving.
- Use English cucumbers or Persian cucumbers for fewer seeds and more crunch.
- Add chicken, feta cheese or avocado for a heartier version.
- Swap out chickpeas with white beans or black beans if preferred.
Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 926mg | Potassium: 423mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1058IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 3mg
