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  • leighannewooten

Cucumber Salad

Minty. Light. Fresh.

This sauce was SERIOUSLY everything. Please make this, friends. You won't be disappointed!

I tried the recipe as is, but it's so versatile. I made it with a side of quinoa and some chicken, then just ended up tossing it all together. And the chicken was really unnecessary. There was so much plant-based protein already in here between the quinoa and the chickpeas!

Thank you, @themodernproper for the inspiration!


Dressing -

  • 1/2 cup Greek yogurt (or non-dairy alt)

  • 2 tbsp EVOO

  • 2 tbsp lemon juice

  • 1 small garlic clove

  • 2 tsp fresh mint

  • ½ tsp salt

  • 1 tsp oregano

Salad -

  • 1 large cucumber, thinly sliced

  • 1 (14 oz) can chickpeas, drained and rinsed

  • ¼ red onion, thinly sliced

  • ¼ cup fresh mint leaves, chopped

  • 2 tbsp fresh dill, chopped


  • Using an immersion blender, blend dressing ingredients and set aside.

  • In a large serving bowl mix together the cucumber, chickpeas, red onion, mint and dill.

  • Dress salad and serve cold.

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2 commentaires

Arthur Wooten
Arthur Wooten
12 mai 2021

Mmmmm...Can't wait to try this one! All my favorite ingredients.

16 août 2021
En réponse à

This has ended up being a staple side dish in our house. We love all the ingredients too!

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