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Cucumber Salad

  • Writer: leighannewooten
    leighannewooten
  • May 11, 2021
  • 1 min read

Updated: Jul 12, 2021


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.

2 Comments


Arthur Wooten
Arthur Wooten
May 12, 2021

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

Like
leighannewooten
leighannewooten
Aug 16, 2021
Replying to

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

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