Description
A bright, refreshing salad perfect for a hot day. Ready in minutes, this vibrant dish is packed with flavor.
Ingredients
Units
Scale
- 1 cups (237 ml) organic, unsalted garbanzo beans
- 1 cucumber, peeled and chopped
- 1 generous handful fresh parsley, chopped
- 2-3 tbsp fresh mint, chopped
- 2-3 tbsp (45-68 ml) plain, greek yogurt
- 1 tsp dijon mustard
- 1 small lemon juice
- pinch sea salt
- pinch fresh ground black pepper
Instructions
- Drain and rinse the chickpeas. Pat them dry with a clean towel for better texture.
- Peel the cucumber, halve it lengthwise, scoop out the seeds with a spoon, and chop into 1/2-inch pieces.
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and pepper until smooth.
- In a large bowl, combine the chickpeas, chopped cucumber, parsley, and mint. Pour the yogurt dressing over the top and fold gently to coat everything evenly.
- Cover and refrigerate for at least 20 minutes before serving to let the flavors come together. Keeps well in the fridge for up to 2 days.
Notes
- For a creamier salad, use full-fat Greek yogurt.
- If you don’t have fresh herbs, you can substitute 1 teaspoon of dried parsley and 1/2 teaspoon of dried mint.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 10