Cucumber Tomato Salad with Greek Yogurt Protein Boost
15min
0min
1
363
Chef's Note
For the best flavor, make this salad about 15 minutes before eating to allow the flavors to meld together. If you prefer a thinner dressing, add an extra teaspoon of lemon juice. The chickpeas add protein and substance, making this refreshing salad satisfying enough for a snack.
Tags
Ingredients
1 medium cucumber
1 cup cherry tomatoes
2 tablespoons red onion
1 cup Greek yogurt (plain, non-fat)
1/2 cup canned chickpeas
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Wash the cucumber and cherry tomatoes thoroughly under cold water.
- 2
Peel the cucumber if desired, then dice into small 1/2-inch cubes and place in a medium bowl.
- 3
Halve the cherry tomatoes and add to the bowl with the cucumber.
- 4
Finely dice 2 tablespoons of red onion and add to the bowl.
- 5
Drain and rinse 1/2 cup of canned chickpeas, then add to the bowl.
- 6
In a small bowl, mix 1 cup of non-fat Greek yogurt with 1 tablespoon of lemon juice, 1 teaspoon of olive oil, 1/2 teaspoon of dried dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 7
Pour the yogurt dressing over the vegetables and chickpeas, then gently toss until everything is well coated.
- 8
Serve immediately or refrigerate for 15 minutes to allow flavors to blend.
Nutrition Information (per serving)
363
32g
33g
12g
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