Chickpea, walnut & cucumber yogurt salad
Discover the refreshing flavors of our Chickpea, Walnut & Cucumber Yogurt Salad! Made with creamy Greek yogurt, crunchy cucumbers, protein-packed chickpeas, and a delightful mix of walnuts, raisins, and spearmint. Seasoned with a pinch of salt and black pepper, this healthy and delicious recipe is perfect for any meal.
- 20 Apr 2024
- Cook time 0 min
- Prep time 5 min
- 2 Servings
- 8 Ingredients
This refreshing Chickpea, Walnut & Cucumber Yogurt Salad is a delightful blend of creamy Greek yogurt, crunchy walnuts, and cool cucumber, balanced with the sweetness of raisins and the aromatic touch of spearmint. It's a quick and nutritious dish that's perfect for a light lunch or a side dish. Packed with protein, fiber, and healthy fats, this salad is as wholesome as it is delicious.
Ingredients:
Instructions:
- Dice the cucumber into small, bite-sized pieces.
- Chop the walnuts into small pieces.
- Chop the fresh spearmint leaves finely.
- If using canned chickpeas, rinse and drain them thoroughly.
- In a large mixing bowl, add 1 cup of Greek yogurt.
- Season the yogurt with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
- Add the diced cucumber, chickpeas, chopped walnuts, and raisins to the yogurt mixture.
- Gently fold the ingredients together until they are evenly distributed and well coated with yogurt.
- Add the chopped spearmint to the salad.
- Gently stir to combine, ensuring the spearmint is evenly distributed throughout the salad.
- For best results, cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Remove the salad from the refrigerator, give it a final stir, and adjust seasoning if necessary.
- Serve the salad cold as a refreshing side dish or a light meal.
Tips:
- For an extra burst of flavor, consider toasting the walnuts lightly before adding them to the salad.
- If you prefer a tangier taste, add a squeeze of lemon juice to the yogurt mixture.
- Allow the salad to chill in the refrigerator for 30 minutes before serving to let the flavors meld together.
- You can substitute Greek yogurt with a plant-based yogurt to make this salad vegan.
- For added texture and nutrition, try adding some finely chopped red onion or bell peppers to the mix.
With just a handful of ingredients and a few simple steps, you've created a tasty and nutritious Chickpea, Walnut & Cucumber Yogurt Salad. Whether you're serving it as a main dish or a side, this salad is sure to be a hit. Enjoy the refreshing flavors and the health benefits that come with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 7g | 19% |
| Sugar 20g | 20% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.81g | 9% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 6ug | 1% |
| Choline 50mg | 9% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 0.63mg | 4% |
| Vitamin B6 0.72mg | 43% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 2.50mg | 3% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 590mg | 17% |
| Selenium, Se 11ug | 21% |
| Sodium, Na 770mg | 52% |
| Zinc, Zn 1.72mg | 16% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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