Description
A refreshing and creamy Cucumber Dill Chickpea Salad featuring tender chickpeas, crisp cucumbers, and a zesty dill-infused non-dairy yogurt dressing. Perfect as a light main course or a nutritious side, this American-style salad combines flavors and textures for a satisfying and healthy meal option.
Ingredients
Dressing:
- ¾ – 1 cup non-dairy yogurt, plain and unsweetened (adjust based on preference)
- 2 teaspoons mustard
- 2 teaspoons lemon zest
- ⅛ teaspoon onion powder
- Salt and pepper to taste
Salad:
- 3 cups cooked chickpeas or 2 cans drained
- 1-2 cucumbers, peeled, seeds removed and chopped
- 1-2 teaspoons dried dill or 3-4 sprigs fresh dill
- 2 ribs celery, chopped (optional)
- ½ small red onion, diced (optional)
Instructions
- Prepare the dressing: In a medium bowl, combine the non-dairy yogurt, mustard, lemon zest, onion powder, salt, and pepper. Whisk thoroughly until all ingredients are fully incorporated. Taste and adjust the seasoning to your liking. Set the dressing aside to let the flavors meld.
- Mash the chickpeas: In a large bowl, use a fork or potato masher to mash the cooked chickpeas to your desired texture—some prefer them chunky, others smoother.
- Add salad ingredients: To the mashed chickpeas, add the peeled and chopped cucumbers, dried or fresh dill, chopped celery (if using), and diced red onion (if using). Stir gently to combine all ingredients evenly.
- Combine with dressing: Pour the prepared dressing over the chickpea and vegetable mixture. Fold everything together carefully to coat the salad thoroughly without crushing the ingredients.
- Serve or refrigerate: Serve the salad immediately for optimal freshness or cover and refrigerate until ready to serve. The flavors will deepen if allowed to chill for at least 30 minutes.
Notes
- For a creamier texture, increase the amount of non-dairy yogurt.
- Dill can be substituted with fresh parsley or cilantro if preferred, though dill offers the classic flavor.
- For added crunch, consider adding chopped bell peppers or radishes.
- This salad is excellent for meal prep and can be stored refrigerated for up to 3 days.
- Adjust salt and pepper based on dietary preference.
