Chickpea Cucumber Salad Recipe

Chickpea Cucumber Salad Recipe
Chickpea Cucumber Salad Recipe photo by Taste of Home
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Chickpea Cucumber Salad Recipe

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This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. —Kristi Smith, Greenwood, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 4 large cucumbers, seeded and cut into 1/2-inch pieces
  • 2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
  • 1 cup finely chopped red onion
  • 1/2 cup reduced-fat ranch salad dressing
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving. Yield: 12 servings (3/4 cup each).
Originally published as Chickpea Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p201

  • 3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 4 large cucumbers, seeded and cut into 1/2-inch pieces
  • 2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
  • 1 cup finely chopped red onion
  • 1/2 cup reduced-fat ranch salad dressing
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving. Yield: 12 servings (3/4 cup each).
Originally published as Chickpea Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p201

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