Creamy chickpea cucumber salad
229cal, 12p, 17c, 9f (per meal)
1/2 cup, crumbled (75g)
1/2 bunch (10g)
4 dash (1g)
1/2 small (35g)
1 cucumber (8-1/4") (301g)
2 can (896g)
1 tsp (5g)
1 tbsp (15mL)
2 tbsp (30mL)
1/2 cup (140g)
1
In a small bowl, stir together the Greek yogurt, mayonnaise, lemon juice, Dijon, and a pinch of salt and pepper to make the dressing.
2
In a large bowl, combine the chickpeas, cucumbers, red onion, dill, and parsley, then season lightly with salt and pepper. Add the dressing and toss until everything is well coated. Top with feta and serve.