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You are here: Home / 10 Ingredient Meals / Ranch Chickpea Cucumber Salad

September 16, 2018 By Kaitlin Leave a Comment

Ranch Chickpea Cucumber Salad

I’ve been trying to think up more bring-to-work lunch ideas recently. We tend to just eat leftovers or traditional salads for lunch, which can get boring quickly.

Ranch Chickpea Cucumber Salad

So when my Hungry Harvest (note: this is a referral link) came with absolutely huge cucumbers, I figured I could make a slightly different lunch (or a make ahead side for dinner) with it!

This dish has chickpeas to make it a bit more hearty, red onions for flavor (and color), and of course, cucumbers. I tossed all of those in a lemony, zesty ranch Greek yogurt mixture.

Ingredients:

  • 1 large (or two medium) cucumber(s), cut into bite sized pieces
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/4 cup plain Greek yogurt
  •  1 1/2 teaspoons ranch seasoning mix
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 2 tablespoons fresh dill, chopped

Chop your cucumber and red onion and add to a large bowl. Rinse and drain the chickpeas and add to the same bowl.

Add in the Greek yogurt, ranch seasoning mix, zest and juice of 1 lemon, salt, pepper, and dill.

Stir to combine and serve.

I like that this is lightly dressed with the Greek yogurt. If you prefer a more creamy texture, feel free to add an additional 1/4 cup of the Greek yogurt.

The is so nice and fresh tasting! The chickpeas help to make this a more substantial salad option, perfect for lunch. To make an even heartier lunch, top with grilled chicken, or canned tuna.

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Ranch Chickpea Cucumber Salad

Total Time: 5 minutes

Yield: 4 servings

Calories per serving: 170

Ranch Chickpea Cucumber Salad

Ingredients

  • 1 large (or two medium) cucumber(s), cut into bite sized pieces
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/4 cup plain Greek yogurt
  • 1 1/2 teaspoons ranch seasoning mix
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Chop your cucumber and red onion and add to a large bowl. Rinse and drain the chickpeas and add to the same bowl.
  2. Add in the Greek yogurt, ranch seasoning mix, zest and juice of 1 lemon, salt, pepper, and dill.
  3. Stir to combine and serve.
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Related posts:

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Filed Under: 10 Ingredient Meals, Gluten Free, Make Ahead, Meatless, Nut Free, Quick, Salad, Sides, Vegetarian Tagged With: Chickpea, Chickpeas, Cucumber, Cucumbers, Dill, Gluten Free, Greek Yogurt, I Can Cook That, Lemon, Make Ahead, Meatless, Nut Free, Quick, Ranch, Ranch Seasoning Mix, Recipe, Red Onions, Salad, Sides, Vegetarian, Zest

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