High Protein Cucumber Salad
A refreshing high protein cucumber salad made with Greek yogurt, chickpeas, dill, and feta. Light, creamy, and perfect for a quick healthy lunch or meal prep.
Prep Time 14 minutes mins
Course lunch, Salad
Cuisine Healthy, Mediterranean
Servings 2
Calories 185 kcal
Mixing bowl
Small bowl
Knife
cutting board
Whisk
- 2 large cucumbers thinly sliced (about 600 g)
- 1/4 small red onion thinly sliced (about 40 g)
- 1/2 cup canned chickpeas rinsed and drained (120 g)
- 1/4 cup crumbled feta cheese optional, 30 g
- 1 tbsp fresh dill finely chopped
- 1/2 cup plain nonfat Greek yogurt 120 g
- 1 tbsp apple cider vinegar 15 ml
- 1 tbsp fresh lemon juice 15 ml
- 1 clove garlic minced
- 1 tbsp extra virgin olive oil 15 ml
- Salt and black pepper to taste
- 1 tsp Dijon mustard optional
Add sliced cucumbers, red onion, and chickpeas to a large bowl. Pat cucumbers dry if you want less moisture.
In a separate bowl, whisk together Greek yogurt, apple cider vinegar, lemon juice, garlic, olive oil, salt, pepper, and Dijon mustard until smooth and creamy.
Pour the dressing over the vegetables. Add chopped dill and feta if using. Toss gently until everything is evenly coated.
Refrigerate for 15 to 20 minutes to allow flavors to develop and slightly soften the onion.
Serve as is or add grilled chicken, tuna, or hard-boiled eggs for extra protein.
- Store dressing separately if meal prepping to keep cucumbers crisp.
- Keeps well in the fridge for up to 3 days.
- Adding 4 oz (120 g) grilled chicken increases protein by about 20–25 g per serving.
Keyword easy healthy lunch, greek yogurt salad, healthy cucumber salad, high protein cucumber salad, meal prep salad