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This creamy cucumber and crispy chickpea salad is high in protein, creamy, delicious, light filling and refreshing!
Bright, crisp, and deeply satisfying, this high protein creamy cucumber and crispy chickpea salad is the ultimate refreshing meal that won’t leave you hungry an hour later. It perfectly balances a light, summery vibe with a hearty nutritional profile.
The magic lies in the delightful contrast of textures and flavors. Crunchy cucumbers, juicy cherry tomatoes, and sweet bell peppers bring a cool, hydrating base to the bowl, which is beautifully grounded by savory sautéed red onions.
Taking center stage are the warm, oven roasted chickpeas and charred roasted corn, adding a smoky depth and a crave able crunch that elevates every single bite.
Tying it all together is a luxurious, velvety dressing that tastes indulgent but keeps things beautifully balanced. By combining protein packed Greek yogurt with a touch of rich mayonnaise, zesty fresh lime juice, and a drizzle of olive oil, the dressing coats the veggies perfectly without weighing them down.
If you like this recipe, you will also love my Mexican Street Corn Salad or my Easy Roasted Cabbage Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
High Protein Creamy Cucumber + Chickpea Salad
Ingredients
Dressing:
- 1/2 cup (100 g) Greek yogurt
- 1/4 cup (55 g) mayo
- 1-2 tbs olive oil
- 1/2 lime, juiced
- 2-3 tbs dill, chopped
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup (25 g) freshly grated parmesan
Assembly:
- 1 large cucumber, diced
- 1 pint (0.45 kg) cherry tomatoes, halved
- 1 large bell pepper, diced
- 1 small red onion, diced + sautéd
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Toss chickpeas and corn with olive oil, salt, garlic powder, onion powder and paprika to coat all and spread out on the baking sheet. Bake for 25-30 minutes or until crispy and golden brown.
Dressing:
- In a small bowl, whisk together the yogurt, mayo, olive oil, lime juice, dill, salt, garlic powder and grated parmesan until combined. Taste and adjust if needed. Store dressing in the fridge.
Assembly:
- In a large bowl, add in the cucumber, tomatoes, pepper, onion, chickpeas, corn and dressing until all is coated.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.