High Protein Creamy Cucumber + Chickpea Salad
This creamy cucumber and chickpea salad is high in protein, creamy, delicious, light filling and refreshing!
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
You may also like this Greek Salad Upgrade in a Jar
- Store leftovers in an airtight container in your fridge for up to 4 days.
Calories: 459kcal, Carbohydrates: 48g, Protein: 15g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 13mg, Sodium: 1397mg, Potassium: 942mg, Fiber: 10g, Sugar: 8g, Vitamin A: 2055IU, Vitamin C: 94mg, Calcium: 161mg, Iron: 3mg
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