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.

Print

Ranch Chickpea Cucumber Salad

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

Course Main Course, Salad

Cuisine American

Keyword Chickpeas, Cucumber, Ranch, Salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 380kcal

Author Kaitlin @ I Can Cook That

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!

Related posts:

Farro Berry and Walnut Salad Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants Spicy Cucumber Salad Cucumber Salad with Radish and Dill