My cookbook is here! 
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.
This is a very tasty salad. I split the yogurt with sour cream for a little more tang. I would say the call for 1 pint of tomatoes is a bit heavy. I did half that and it was more than enough. Delicious.
Hi Mike, thank you for your feedback and I’m glad you enjoyed the salad!
This is so delicious! The fresh dill and roasted corn make the dish!
You can sub all Greek yogurt (I did the nonfat kind) and skip the mayo and it turns out great!
Hi Dara, great feedback! Thank you for coming back to share it!
WOW!It’s wonderful!!!
Hi Carole, thank you for trying the salad!
This is a creative and healthy summer salad. Not a mayo fan used avocado mayo instead. Â The crunchy smoky bits made it fun and refreshing. Very colorful presentation. Thankfully a few bites were left after I made it for a big party to try.Â
Hi Leo, I’m glad you like the recipe idea!Thanks for your feedback!
At what point do the red onions get sautéed?
Hi Sandy, any time before you add them to the salad. You can also add them raw too!
wonderful. this is gonna be a regular for me.
Hi Shelby, that’s awesome! Thank you for the feedback!
Super easy to make and Delicious!
Thanks for trying the salad recipe Teri!
I changed to lemon juice rather than lime and I also added edamame and I used coconut oil but gosh so good!
Hi Marie, sounds amazing! I’m glad you liked and thank you for the feedback!
Are there calories per portion?
Hi Sian, yes, the serving size is listed at the top of the recipe box…