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!

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.