Chickpea and Cucumber Salad with Lemon Yogurt Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea and Cucumber Salad with Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Cucumber Salad with Lemon Yogurt Dressing

A refreshing Pakistani-inspired salad of chickpeas and crisp cucumbers tossed in a zesty lemon-yogurt dressing and finished with a pinch of savory chaat masala.

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NUTRITION

166kcal
Protein
9.9g
Fat
4.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Canned Chickpeas, rinsed

3 tbsp Low-fat Greek Yogurt

3/4 cup Diced English Cucumber

1/2 cup Diced Roma Tomato

2 tbsp Diced Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Chaat Masala

1 tbsp Fresh Mint, chopped

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas thoroughly under cold water to remove excess sodium.

  • 2

    Dice the cucumber, tomato, and red onion into small, uniform pieces for a consistent texture.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, and chaat masala until the dressing is smooth and creamy.

  • 4

    Combine the chickpeas and chopped vegetables in a medium mixing bowl.

  • 5

    Pour the lemon-yogurt dressing over the salad and toss gently until every ingredient is well coated.

  • 6

    Garnish with freshly chopped mint and an extra sprinkle of chaat masala for a savory finish.

Chickpea and Cucumber Salad with Lemon Yogurt Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea and Cucumber Salad with Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Chickpea and Cucumber Salad with Lemon Yogurt Dressing

A refreshing Pakistani-inspired salad of chickpeas and crisp cucumbers tossed in a zesty lemon-yogurt dressing and finished with a pinch of savory chaat masala.

NUTRITION

166kcal
Protein
9.9g
Fat
4.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Canned Chickpeas, rinsed

3 tbsp Low-fat Greek Yogurt

3/4 cup Diced English Cucumber

1/2 cup Diced Roma Tomato

2 tbsp Diced Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Chaat Masala

1 tbsp Fresh Mint, chopped

PREPARATION

  • 1

    Rinse and drain the canned chickpeas thoroughly under cold water to remove excess sodium.

  • 2

    Dice the cucumber, tomato, and red onion into small, uniform pieces for a consistent texture.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, and chaat masala until the dressing is smooth and creamy.

  • 4

    Combine the chickpeas and chopped vegetables in a medium mixing bowl.

  • 5

    Pour the lemon-yogurt dressing over the salad and toss gently until every ingredient is well coated.

  • 6

    Garnish with freshly chopped mint and an extra sprinkle of chaat masala for a savory finish.