Ranch Chickpea Cucumber Salad
Chickpeas, red onions for flavor (and color), and cucumbers tossed 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
- 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!