Cucumber, Yoghurt and Chickpea Salad With a Lemon Dressing
An original no-cook lunch idea with a cool dressing and enough substance to serve with bread.
This salad brings together ingredients that can be prepared without heating the kitchen. It serves two with bread and takes around fifteen minutes. Assemble it near serving for the freshest texture.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 tomatoes, diced
- 100 g plain yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Half a teaspoon ground cumin
- Salt and pepper to taste
- Bread for serving
Editorial food image; not a photograph of this specific recipe.
Method
- Wash the cucumber and tomatoes before cutting. Use clean utensils and a clean board.
- Combine chickpeas, cucumber and tomatoes in a large bowl.
- In another bowl, whisk yoghurt, lemon juice, oil and cumin. Taste and season gradually.
- Fold the dressing through the salad shortly before serving. Use only as much as you prefer; extra dressing can be offered separately.
- Serve with bread that suits your dietary needs.
If packing the meal, keep it chilled and carry the dressing separately where practical. Tomatoes and cucumber can release water over time, so a prepared salad may become looser. That is a texture consideration, not a reason to ignore safe storage. Refrigerate perishable ingredients promptly and follow relevant storage guidance rather than leaving the bowl on the table after lunch.
Editorial food image; not a photograph of this specific recipe.
Sources and further reading
References
- Four steps to food safety | FoodSafety.gov · primary