Crispy Cucumber Chickpea Ranch Salad
A refreshing and simple salad combining crisp cucumbers and hearty chickpeas with a tangy ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 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, halving the cherry tomatoes, and finely dicing the red onion.
- Combine the cucumbers, chickpeas, cherry tomatoes, red onion, dill, and parsley in a large mixing bowl.
- Dress the salad with ranch dressing, lemon juice, and olive oil, then season with salt and pepper.
- Chill the salad in the refrigerator for at least 10 minutes before serving.
Notes
For extra crunch, add toasted nuts or seeds. Make a homemade yogurt-based ranch for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg