Chickpea (Chana) Cucumber Salad with greek yogurt dressing recipe is a protein-packed salad that comes together in 10 minutes and tastes even better after refrigerating for a while.
Chickpea Cucumber Yogurt salad is perfect for lunch, a picnic salad, or a potluck salad. When you first mix this salad, it will be quite thick, but when it sits for 1-2 hours in the refrigerator, the dressing thins out a bit.
Chickpea Salad with Yogurt Dressing Ingredients
- Chickpeas: aka garbanzo beans; You can use canned or cooked chickpeas. If using canned, then drain and rinse it. I have cooked dried beans using Instant Pot Chickpeas with the soak method.
- Cucumber: I used Persian cucumber, and English cucumbers work too.
- Onion: red onion works best in salads, so that’s what I used.
- Greek yogurt: I have used greek yogurt, if you don't have then use thick curd or hung curd instead. Or use a combination of sour cream and thick yogurt.
- Herbs: I used cilantro but feel free to use dill leaves or some parsley or other fresh herbs you have.
- Lime juice: I used the juice of half lime. Feel free to increase or decrease according to your preference. You can also use white or apple cider vinegar.
- Seasoning: salt, black pepper, cumin powder.
How to make Chickpea Salad with Yogurt Dressing
Whisk the Greek yogurt, olive oil, lime juice (or vinegar), garlic, cumin powder, salt, and pepper in a bowl.
Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine. Adjust the seasoning at this stage.
This chana salad recipe is best enjoyed after sitting in the refrigerator for at least 1-2 hours.
Tips & Variations
- You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, and avocado.
- You can also replace cilantro with dill leaves, mint, or parsley.
- If you have sour cream at home, try replacing two tablespoons of greek yogurt with sour cream.
- If you don't have greek yogurt at home, take regular yogurt and pour it into a muslin cloth and drain the whey for 30 minutes above the kitchen sink.
FAQs
Chickpea Salad with Yogurt dressing can be refrigerated in an airtight glass container for up to 2 days.
More Chickpea Recipes
- Chickpea Cucumber Salad
- Chickpea Coconut Curry
- Chole/Chickpeas Biyani
- Chickpea Avocado Sandwich
- Beetroot Chickpea Stir Fry
- Chole Paratha
More Salad Recipes
- Creamy Cucumber Salad
- Sprouted Moong Salad
- Avocado Cucumber Tomato Salad
- Avocado Pasta Salad
- Lentil Salad
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Chickpea Salad with Yogurt Dressing
Equipment
Ingredients
Measuring cup used [1 cup = 250ml]
- 1 ½ cup cooked chickpeas (chana) ( or 1 15 oz can)
- ½ cup cucumber diced
- ¼ cup onion chopped
- ¼ cup coriander leaves (cilantro) chopped
Yogurt Dressing
- ½ cup greek yogurt (or hung curd)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice (Or vinegar)
- 1 clove garlic minced
- ¼ teaspoon cumin powder
- salt & black pepper to taste
Instructions
- Whisk the Greek yogurt, olive oil, lime juice (or vinegar), garlic, cumin powder, salt, and pepper in a bowl.
- Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine. Adjust the seasoning at this stage.
- This chana salad recipe is best enjoyed after sitting in the refrigerator for at-least 1-2 hours.
Video
Notes
Tips & Variations:
- You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, avocado.
- You can also replace cilantro with dill leaves, mint, or parsley.
- If you have sour cream at home, try replacing 2 tablespoons of greek yogurt with sour cream.
- If you don't have greek yogurt at home, take regular yogurt and pour it in a muslin cloth and drain the whey for 30 minutes above the kitchen sink.
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