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Cucumber Chickpea Salad-5

Prep Ahead Cucumber Chickpea Salad

Prep Time 10 minutes
Servings 4 cups
Calories 195kcal


  • 2 long english cucumbers, cut into bite sizes pieces approx 4-6 cups
  • 3/4 cup red onion, sliced thin
  • 1 cup plain Greek yogurt
  • 1 Tablespoon white vinegar
  • 14oz can chickpeas, drained and rinsed
  • 1/2 tsp salt (add more after mixing to suit taste)
  • 1/2 tsp fresh ground pepper
  • 1 tsp dried dill


  • In a large bowl, combine the Greek yogurt, vinegar, dill, salt and pepper. 
  • Fold in the cucumber, onion, and chickpeas, and gently combine. 
  • This salad is best enjoyed after sitting the the refrigerator overnight. The dressing will thin out the longer it sits. 
  • This salad keeps best if eaten within 3 days.


Calories: 195kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Fiber: 8g | Sugar: 8g