Description
A refreshing and flavorful salad with crispy cucumbers, hearty chickpeas, and creamy ranch dressing.
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: Dice the cucumbers, halve the cherry tomatoes, and finely dice the red onion.
- Combine ingredients: In a large mixing bowl, combine the cucumbers, chickpeas, cherry tomatoes, red onion, dill, and parsley.
- Dress the salad: Pour the ranch dressing, lemon juice, and olive oil over the salad. Season with salt and pepper. Toss gently to combine.
- Chill and serve: Cover and chill in the refrigerator for at least 10 minutes before serving.
Notes
- Vegan: Use plant-based ranch dressing for a vegan version.
- Make ahead: Add the dressing just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: cucumber salad, chickpea salad, ranch salad, vegetarian salad, gluten-free salad, easy salad, refreshing salad
