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.

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.

Ranch Chickpea Cucumber Salad

Kaitlin @ I Can Cook That

Chickpeas, red onions for flavor (and color), and cucumbers tossed in a lemony, zesty ranch Greek yogurt mixture

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 servings

Calories 380 kcal

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
• 1 lemon juiced and zested
• salt and pepper to taste
• 2 tablespoons fresh dill chopped

Instructions

 

• Chop your cucumber and red onion and add to a large bowl. Rinse and drain the chickpeas and add to the same bowl.
  1 large, 1 small red onion, 1 15.5 oz can chickpeas, rinsed and drained
• Add in the Greek yogurt, ranch seasoning mix, zest and juice of 1 lemon, salt, pepper, and dill.
  1/4 cup plain Greek yogurt, 1 1/2 teaspoons ranch seasoning mix, 1 lemon, salt and pepper, 2 tablespoons fresh dill
• Stir to combine and serve.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

Keyword Chickpeas, Cucumber, Ranch, Salad

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