Cucumber Salad

Story by Holly
Cucumber Salad
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This easy Cucumber Salad is topped with light and herby yogurt vinaigrette and full of chickpeas for a protein rich spin on a summer classic.

One thing I love about a good cucumber salad is just how many different variations of them there are. One of my go-tos is an Asian version I serve with any Thai-inspired or curry-based meal that is loaded with fish sauce. However, this protein rich cucumber salad with chickpeas is fast becoming my favorite. I could eat it any day on its own for lunch or as a side dish for a simple summer dinner and be completely satisfied.

In this recipe, we’ve created a lightened up version of tzatziki dressing by using a bit of olive oil in place of some of the Greek yogurt. The result is a creamy Greek vinaigrette of sorts and it is so very tasty. 

Next, we added lemon, garlic, mint, parsley, dill, salt, pepper, and for special added flare...za’atar! I highly recommend adding some of this Middle Eastern spice mix to your cupboards, because it is good on anything and everything!

Cucumber Salad

This is the best cucumber salad if you want to bring the most popular side dish to a summer party, or perhaps to pair with some chicken kebabs fresh off the grill for a simple weeknight dinner. But, in case you are in need of even more salad ideas we’ve got you covered!

SUMMER SALAD INSPIRATION: 

Classic Potato Salad (You’ll love our version made with pickle juice...SO flavorful!)

Pico De Gallo with Cabbage (So crunchy and so craveable)

Mexican Street Corn Salad (A little more labor intensive, but totally worth it.)  

Cucumber Salad

WHAT KIND OF CUCUMBERS SHOULD I USE?

Really, you can use any cucumbers that you have available for this salad, but my favorites are English cucumbers. They have less seeds than the standard grocery store cuke and because their skin is paper thin and not bitter at all you don’t have to peel them. Easy peasy.

If you can only find standard cucumbers I recommend removing just half of the peel, cutting the cucumbers in half lengthwise, and scooping out some of the seeds in the center. This will result in a crunchier salad. (Because a soggy salad is no bueno.)

One final tip is to use a mandoline slicer (like this one) to cut the cucumbers and onions. It will make the preparation of this salad really fast and will result in even slices.

So there you have it: the perfectly crunchy, tangy, fresh, and flavorful summer salad. Make it, enjoy it, and repeat often.

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Cucumber Salad

Serves 6

Dressing

¼ cup Greek yogurt
¼ cup olive oil
2 tbsp lemon juice
2 garlic cloves, minced
2 tsp fresh mint, chopped
½ tsp salt
¼ tsp black pepper
2 tsp za’atar (or 1 tsp oregano)

Ingredients

1 large english cucumber, thinly sliced
1 (14 oz) can chickpeas, drained and rinsed
¼ of a red onion, thinly sliced
¼ cup flat-leaf parsley, chopped
¼ cup fresh mint leaves, chopped
2 tbsp fresh dill, chopped (or 1 tsp dried)

Method

In a small bowl mix together the ingredients for the dressing, set aside. In a large bowl mix together the cucumber, chickpeas, red onion, parsley, mint and dill.

Drizzle with desired amount of dressing and toss to combine.