High Protein Cucumber Salad
A refreshing and protein-packed salad made with crisp cucumbers, nutty chickpeas, and a tangy Greek yogurt dressing, perfect for light meals and meal prep.
Ingredients
Main Ingredients
- 2-3 medium medium cucumbers, chopped into bite-sized pieces English or Persian cucumbers stay crisp
- 1 can (15 oz) chickpeas, drained and rinsed or 1½ cups cooked chickpeas
- ¾-1 cup Greek yogurt (plain) full-fat for creamier texture, 2% for lighter
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh herbs, chopped (dill or parsley) Optional: a squeeze of lemon for brightness
- 1 cooked chicken breast sliced, or 2-3 hard-boiled eggs, chopped for extra protein
Optional Substitutions
- Swap chickpeas for cooked lentils or white beans
- Use dairy-free yogurt for a vegan version
- 1 tbsp Olive oil if you prefer a looser dressing
Instructions
Preparation
- Chop the cucumbers into bite-sized pieces and place them in a large mixing bowl. If they seem very watery, pat them dry with paper towels.
- Drain and rinse the chickpeas, then add them to the bowl with the cucumbers.
- In a separate small bowl, combine Greek yogurt with a pinch of salt, several grinds of black pepper, and the chopped herbs. Stir until smooth. Add a squeeze of lemon if using.
Tossing and Serving
- Pour the dressing over the cucumbers and chickpeas. Toss gently until everything is evenly coated. Taste and adjust salt and pepper.
- If you want extra protein, fold in sliced grilled chicken or chopped hard-boiled eggs. Keep portions balanced so the salad remains light.
- Serve immediately for maximum crunch, or chill for 20-30 minutes so the flavors meld. Store leftovers in the fridge.
Notes
Keep cucumbers extra crisp by using English or Persian varieties. Pat dry after chopping. Refrigerate leftovers for up to 3-4 days; don't freeze as textures will degrade.