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Chickpea Cucumber Salad

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. —Kristi Smith, Greenwood, Indiana
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 4 large cucumbers, seeded and cut into 1/2-inch pieces
  • 2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
  • 1 cup finely chopped red onion
  • 1/2 cup reduced-fat ranch salad dressing
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.
Nutrition Facts
3/4 cup: 171 calories, 5g fat (1g saturated fat), 7mg cholesterol, 620mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.

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Reviews

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Average Rating:
  • Christina
    Mar 28, 2020

    This was quite literally the best salad I have ever tasted. Delicious, fresh, nutritious- not a single criticism. Follow the recipe exactly.

  • sreid1027
    Jun 28, 2019

    No comment left