• leighannewooten

Cucumber Salad

Updated: Jul 12


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!


Ingredients:

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


Directions:

  • 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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