Tzatziki-style chickpea salad - Creamy cucumber salad with chickpeas
Recipe for a creamy cucumber salad with chickpeas and Greek yoghurt.
Servings 4 servings
Calories 178kcal
Ingredients
- 300 g cucumber, preferably thin
- 1 tin chickpeas, drained
- 1 small red onion, cut into thin strips
Dressing
- 200 g Greek yoghurt
- 1/2 lemon, juice of
- 1 clove garlic, grated or crushed
- 1 tsp Dijon mustard
- 2 tbsp dill, finely chopped
- 1 tbsp olive oil
- Salt and freshly ground pepper
Instructions
- Mix the ingredients for the dressing, then season to taste with lemon juice, salt and freshly ground pepper.
- Slice the cucumber. If it is thick, halve it lengthways first and then cut it into slices.
- Put the cucumber in a bowl with the chickpeas and red onion and toss everything together with the dressing.
- If you have time, leave the salad to stand in the fridge for an hour or so.
Nutrition
Calories: 178kcal | Carbohydrates: 20g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 285mg | Fiber: 5g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg