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–+ servings

Cucumber Dill Salad

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A one-bowl side dish wonder! This cucumber dill salad is made with an easy yogurt sauce and just a few simple ingredients. A fun variation on a spring garden staple, this dish is anything but boring! Whip it up for an outdoor gathering or as a light side dish.
Course Side Dish, Salad
Keyword salad, cucumbers, healthy salad
Servings 6
Calories 102

Ingredients

  • ½ cup plain Greek yogurt
  • 1 lemon (zest and juice)
  • ½ tsp. garlic powder
  • ¼ cup fresh dill leaves (chopped plus more for optional garnish)
  • 1 tsp. salt
  • Black pepper (to taste)
  • 3 cucumbers (sliced into quarters or half moons)
  • 1 red onion (thinly sliced)
  • 14.5 oz canned chickpeas (drained and rinsed)

Instructions

  • In a large mixing bowl, add Greek yogurt, lemon zest and juice, garlic powder, fresh dill, salt and black pepper to taste. Combine well using a whisk or large spoon. Taste and add additional seasoning as needed.
  • Add in cucumber, red onion and chickpeas, stirring to combine. Enjoy immediately or place in fridge for one hour before serving to enjoy chilled! Option to top with fresh dill.

Notes

  • Don’t have dill? Try fresh mint instead!
  • Best if enjoyed within two days.

Nutrition

Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 519mg | Potassium: 383mg | Fiber: 5g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 1mg