Chickpea Cucumber Salad Green Goddess Dressing
This vibrant Chickpea Cucumber Salad with Green Goddess Dressing is crisp, creamy, and incredibly satisfying. Packed with plant protein, fresh herbs, and refreshing cucumber, this healthy recipe makes an easy lunch, light dinner, or hearty side. Naturally gluten-free, vegetarian, and ready in under 25 minutes.
Equipment
- chef's knife
- cutting board
- blender or food processor
- mixing bowl
- spatula
Ingredients
- 2 cans Canned chickpeas, drained & rinsed
- 2 medium Lebanese or English cucumbers, diced
- 1/3 cup Red onion, diced & soaked
- 1/2 cup Greek yogurt
- 1/4 cup Light mayonnaise
- 1 cup (packed) Fresh parsley
- 1/2 cup (packed) Fresh basil leaves
- 1/4 cup Fresh chives
- 2 tbsp Fresh tarragon or dill (optional)
- 1 large Garlic clove
- 1 tbsp Lemon juice (optional)
- 1 tsp Honey (optional for sweetness)
- Salt & black pepper to taste
Instructions
- Dice the red onion and soak in a bowl of cold water for 5–10 minutes to mellow its sharpness. Drain and squeeze out excess moisture.
- In a large bowl, add the drained chickpeas, diced cucumbers, and the prepared red onion.
- Add yogurt, mayonnaise, parsley, basil, chives, tarragon or dill, garlic, salt, pepper, honey, and optional lemon juice to a blender or food processor. Blend until smooth and vibrant green.
- Pour the dressing over the chickpea and cucumber mixture. Toss gently with a spatula until everything is evenly coated.
- Serve immediately or chill for 30 minutes to deepen the flavors. Garnish with extra fresh herbs if desired.
Notes
Meal Prep Tip: Store dressing separately if prepping ahead; mix just before serving to keep the cucumbers crisp.
Protein Boost: Add grilled chicken, salmon, or crispy halloumi.
Vegetarian Upgrade: Add diced avocado or crumbled feta. Storage: Best eaten within 2 days once dressed.
Vegetarian Upgrade: Add diced avocado or crumbled feta. Storage: Best eaten within 2 days once dressed.