ana During summer, we crave dishes that are refreshing, light, and full of fresh herbs. This cucumber salad is exactly that kind of recipe: crisp cucumber, creamy yogurt dressing, aromatic za’atar, and plenty of green herbs come together to create a bowl that tastes like the best of the garden. The addition of chickpeas makes the salad more filling and rich in protein, making it perfect both as a light lunch and as a side dish for grilled meals.
Ingredients
- ¼ cup Greek yogurt
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped fresh mint
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons za’atar (or 1 teaspoon dried oregano)
- 1 large cucumber, thinly sliced
- 1 can (14 oz) chickpeas, drained and rinsed
- ¼ red onion, thinly sliced
- ¼ cup chopped parsley
- ¼ cup chopped fresh mint leaves
- 2 tablespoons fresh dill (or 1 teaspoon dried)
Prepare the Dressing
In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, mint, salt, pepper, and za’atar until you get a creamy, light dressing.
Combine the Ingredients
In a large bowl, add the cucumber, chickpeas, red onion, parsley, mint, and dill.
Mix the Salad
Pour in as much yogurt dressing as you like and gently toss everything together.
Serve chilled, preferably right after preparing.
