Crispy Cucumber Chickpea Ranch Salad
A refreshing salad combining crisp cucumbers, hearty chickpeas, and vibrant herbs, all tied together with creamy ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium cucumbers, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ medium red onion, finely diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup ranch dressing
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by dicing the cucumbers into bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion.
- Combine the diced cucumbers, drained chickpeas, halved cherry tomatoes, and finely diced red onion in a large mixing bowl. Add the fresh dill and parsley.
- Dress the salad with ranch dressing, lemon juice, and olive oil. Season with salt and pepper to taste, and toss gently.
- Chill the salad in the refrigerator for at least 10 minutes before serving.
Notes
This salad can be a standalone dish or served alongside grilled meats. Best enjoyed fresh to maintain the cucumber’s crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg