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Simple Recipes for Every Day

Cucumber Salad

cucumber salad with chickpeas, onion, parsley, mint, dill and a yogurt dressing in a bowl with serving spoons
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  0 min

Ingredients

Dressing

  • ¼ cup Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh mint, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 teaspoons Za’atar (see Note)

Salad

  • 1 large English cucumber, thinly sliced
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1/4 red onion, thinly sliced
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh mint leaves
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)

Method

  1. Make the dressing. In a small bowl, mix together the yogurt, olive oil, lemon juice, garlic, mint, salt, pepper, and Za’atar.

  2. Make the salad. In a large bowl, combine the cucumber, chickpeas, onion, parsley, mint, and dill.

  3. Add as much dressing as you like to the salad and toss to combine. Serve cold.


Note: If you don’t have Za’atar on hand, swap in 1 teaspoon of dried oregano.