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.
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
- 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.
