Mediterranean Chickpea Cucumber Salad Recipe With Fresh Herbs Is Nutritious & Delicious (15 Minutes) by Elisa Schmitz

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Looking for your next favorite salad recipe? You may have just found it (I know I did)! This Mediterranean chickpea and cucumber salad recipe with fresh herbs is absolutely delicious. And, it packs a protein and fiber punch, too, making it as nutritious as it is delicious. This salad is a great addition to the healthier Mediterranean Diet.

This flavorful salad is light yet filling and makes a wonderful vegetarian meal. The creamy dressing wraps the vegetables and herbs in a tangy taste that's simply delightful while offering the health benefits of Greek yogurt and the health benefits of lemon. The chickpeas (check out the health benefits of chickpeas) and cucumbers (check out the health benefits of cucumbers) make up the heart of the salad, but the fresh dill, parsley and chives add additional flavor and nutrition. Learn about the health benefits of dill, the health benefits of parsley and the health benefits of chives.

This easy chickpea and cucumber salad recipe is ready in only about 15 minutes, though you may want to let the salad marinate about 30 minutes before serving to allow the flavors to meld. To make this lovely Mediterranean salad, here are the gluten-free ingredients you'll need to gather: plain Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, fresh dill, fresh parsley, chickpeas, mini cucumbers and fresh chives. Additional fresh herbs for garnish add a nice touch, if you like.

Serve this refreshing and nourishing salad as a satisfying lunch or a light dinner, or as a fun side dish for just about any meal. Perfect for picnics and potlucks, this salad recipe has become a staple of our summer menu!

Cuisine: Mediterranean
Prep Time: 15 Minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

The Dressing

• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice (the juice of 1 small lemon)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• kosher salt and black pepper, to taste (I used about 1 teaspoon of each)
• 2 tablespoons fresh dill, chopped (plus more for serving)
• 2 tablespoons fresh parsley, chopped (plus more for serving)

The Salad

• 45 ounces (3 cans) chickpeas, drained and rinsed
• 6 mini cucumbers, diced to about the same size as the chickpeas
• 1/3 cup fresh chives, chopped

Here's how to make it:

1. In a small mixing bowl, add the Greek yogurt, mayonnaise, lemon juice, Dijon mustard and honey. Season with salt and pepper, to taste, if desired. Whisk to combine. Taste to see if you'd like to add more of any of the ingredients.
   
2. Add the fresh dill and parsley. Stir to combine then set aside.
   
3. In a large mixing bowl, add the chickpeas.(Before using, pour the chickpeas into a colander and run them under cold water to drain and rinse.)
   
4. Add the cucumbers and chives. Toss to combine.
   
5. Scoop the dressing over the salad and toss to combine. If you have 30 minutes to spare, let the salad marinate in the dressing at room temperature to allow flavors to meld. Garnish with additional fresh herbs and serve.
   
6. Store leftover salad in an airtight container in the refrigerator. Allow to sit at room temperature for about 30 minutes before serving again.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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