Best 6 Cucumber Chickpea Salad With Herbed Yogurt Recipes
Cucumber chickpea salad with herbed yogurt is a refreshing, healthy, and flavorful dish. It combines the crispness of cucumbers, the protein-rich chickpeas, and the tangy creaminess of herbed yogurt. This salad is perfect for a light lunch or dinner, and it's also a great side dish for barbecues and potlucks. The combination of flavors and textures in this salad is sure to please everyone.
Here are our top 6 tried and tested recipes!
CHICKPEA SALAD WITH YOGURT DRESSING
Chickpea Cucumber Salad with yogurt dressing is a protein packed salad which comes together in 10 minutes.
Provided by Bhavana Patil
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Whisk the Greek yogurt, olive oil, lime juice (or vinegar), garlic, cumin powder, salt, and pepper in a bowl.
- Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine. Adjust the seasoning at this stage.
- This chana salad recipe is best enjoyed after sitting in the refrigerator for at-least 1-2 hours.
Nutrition Facts : Calories 163 kcal, Carbohydrate 27 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 17 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
CUCUMBER CHICKPEA SALAD
Make and share this Cucumber Chickpea Salad recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix oil & lemon juice well and set aside.
- Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.
CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
- Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
- In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
- Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
- Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.
Nutrition Facts : Calories 276 g, Cholesterol 5 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 446 g
CHICKPEA, CUCUMBER & FRESH HERB SALAD
We just moved into our first office and we're very excited! We spent all of last week renovating a 100-year-old house, so we could have a change of scenery during the workweek. At first, we wanted to rent an office space, but we realized that we'd never find a bright space that also had a kitchen without spending an arm and a leg. Now we're finally settled in and very comfortable in our dream space. This chickpea recipe is the first one I cooked in our new space and it's a winner.
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine all the ingredients, mix well, and serve.
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 YOGURT
This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.
Provided by barbara
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g
Tips:
- For the best flavor, use fresh, ripe cucumbers. English or Persian cucumbers are ideal.
- If you don't have fresh herbs on hand, you can substitute 1 teaspoon of dried oregano, basil, and thyme.
- Feel free to add other vegetables to the salad, such as chopped red onion, bell pepper, or zucchini.
- If you're watching your calories, you can use low-fat or nonfat yogurt in the dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
This refreshing and flavorful cucumber chickpea salad is a perfect side dish for any summer gathering. It's also a great way to use up leftover chickpeas. The herbed yogurt dressing adds a creamy and tangy flavor that complements the cucumbers and chickpeas perfectly.
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