High-protein Creamy Cucumber Salad
This high-protein creamy cucumber salad is a refreshing and nutritious dish that combines the crunch of cucumbers with a tangy, creamy dressing. Perfect as a side dish or as a light meal on its own.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 serving dish
Ingredients
- 4 medium cucumbers About 800 grams.
- 1 cup Greek yogurt 240 grams.
- ¼ cup sour cream 60 grams.
- ¼ cup chopped fresh dill 15 grams.
- 2 tablespoons lemon juice 30 ml.
- 1 tablespoon olive oil 15 ml.
- 1 teaspoon garlic powder 5 grams.
- 1 teaspoon salt 6 grams.
- ½ teaspoon black pepper 2 grams.
- 1 cup canned chickpeas, drained and rinsed 240 grams.
- ¼ cup chopped red onion Optional for extra flavor, 40 grams.
Instructions
- Start by washing the cucumbers thoroughly. Cut off the ends and slice them into thin rounds or half-moons, depending on your preference.
- In a mixing bowl, combine Greek yogurt, sour cream, chopped dill, lemon juice, olive oil, garlic powder, salt, and black pepper. Whisk until the mixture is smooth and well-combined.
- Add the sliced cucumbers and chickpeas to the creamy dressing. If using, add the chopped red onion as well.
- Gently toss all the ingredients together until the cucumbers and chickpeas are evenly coated in the dressing.
- Transfer the salad to a serving dish. You can chill it in the refrigerator for about 10 minutes before serving for a refreshing taste or serve it immediately.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
Feel free to customize the salad by adding other protein sources like diced chicken or tofu for an extra boost.
For a vegan option, substitute Greek yogurt and sour cream with plant-based alternatives.