Herby, fresh, and crunchy with that dreamy creamy tang – this chickpea and cucumber salad with green goddess dressing is a dish I can’t stop making lately. Great for lunch or as a side dish, vegetarian and gluten-free friendly!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Salads
This Green Goddess chickpea cucumber salad is the kind of salad that actually feels like a meal. It’s fresh and herby from all those soft leafy greens, tangy from Greek yogurt and lemon, with a whisper of garlic and a hint of sweetness if you’re in the mood.
The chickpeas bring some nice plant-based protein and fiber to keep you full, while the cucumber adds that refreshing crunch we all crave in summer salads.
I’ve made this both as a lunch salad and as a side dish and every time I throw in different herbs, depending on what I have around.
👉 Green Goddess dressing, by the way, is a throwback classic from the 1920s – creamy, herb-loaded, and totally worthy of the hype.
👩🍳 You might also like these: Asian cucumber tofu salad, chickpea soup, eggplant chickpea salad, more healthy chickpea recipes, or these other green goddess salad recipes. And, I also love this green goddess hummus idea.
What You’ll Need
Here is what you’ll need for this chickpea and cucumber salad recipe. Find the full measurements in the recipe card below.
- Fresh cucumbers – cooling, crisp and juicy, I used Lebanese cucumbers but any variety will work here.
- Red onion – adds sharpness and a little bite, mellowed with a quick soak in cold water. Swap for green onions, if you prefer.
- Canned chickpeas – a pantry MVP for fiber and plant protein. Feel free to cook your own if you have time.
- Green Goddess Dressing: Greek yogurt + light mayo – the creamy tangy duo, followed by garlic for that punchy zing, and a few green herbs (I used chives, parsley, and basil) for that classic green color. Tarragon is optional but brings a subtle anise flavor and is in the traditional green goddess dressing. Not into it? Swap for dill, cilantro, or more basil. Salt and pepper for seasoning, and a touch of honey to balance things out if you’re into a little sweetness. It’s optional and is not authentically ‘Green Goddess,’ so feel free to leave it out.
How To Make Chickpea Cucumber Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make a chickpea and cucumber salad with Green Goddess dressing.
- Dice cucumbers and red onion (soak onion to take off the edge!). Roughly chop the herbs and garlic.
- Drain chickpeas and toss into a bowl with cucumber and onion.
- Blitz yogurt, mayo, herbs, garlic, salt, pepper, and honey (if using) in a food processor or with a stick blender.
- Taste, tweak seasoning if needed.
- Pour over salad and toss well.
- Top with extra herbs if you’re feeling fancy.
Watch The Video
Recipe Tips
- Soaking red onion: 5-10 minutes in cold water = no dragon breath. Worth it!
- Dressing texture: I like it a little rustic, not baby-food smooth. But you do you.
- Customize your protein: Add grilled chicken, salmon, a soft-boiled egg, or some crispy halloumi for more oomph.
- Herb swaps: Not a fan of tarragon? Use dill or cilantro. Or just add more basil!
- Storage tips: Keeps well in the fridge for up to 2 days. If you’re making it ahead, store the dressing separately and toss before serving.
- Make ahead tips: Chop veggies and soak onions ahead of time. Dressing can be made 2-3 days in advance and stored in a jar. Just combine everything before serving for max freshness.
Serving Suggestions
This salad is super versatile. Serve it as a light lunch, a side to grilled meats, or stuff it into pita pockets with avocado. I’ve also added it to a bed of greens with a poached egg on top, and it was delish!
💬 If you’ve tried this chickpea cucumber salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Chickpea Cucumber Salad With Green Goddess Dressing
Video
Ingredients
- 14 oz canned chickpeas 400 grams, drained,
- 3 medium Lebanese cucumbers sliced into quarters lengthwise, then diced
- ½ red onion finely diced
For the dressing:
- ½ cup light Greek yogurt
- 2 tablespoons light mayonnaise
- 6 chives chopped, about 2 tablespoons chopped
- A small handful of parsley roughly chopped
- ⅓ cup parsley leaves
- ¼ cup basil leaves
- ¼ cup fresh tarragon leaves optional, or swap with dill
- 1 garlic clove roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon honey optional
Instructions
- Soak diced red onion in cold water for 5–10 minutes to mellow the flavor. Drain and squeeze out excess water.
- Combine chickpeas, cucumber, and onion in a large mixing bowl.
- Add all dressing ingredients to a blender or use a stick blender to process until mostly smooth. Taste and adjust seasoning or acidity (a squeeze of lemon works wonders).
- Pour dressing over salad and mix to coat everything well.
- Garnish with extra herbs if you’d like. Serve right away or chill for a bit – it gets even better.
Notes
- Soaking red onion: 5-10 minutes in cold water = no dragon breath. Worth it!
- Dressing texture: I like it a little rustic, not baby-food smooth. But you do you.
- Storage Tips: Keeps well in the fridge for up to 2 days. If you’re making it ahead, store the dressing separately and toss before serving.
- Make-Ahead Tips: Chop veggies and soak onions ahead of time. Dressing can be made 2-3 days in advance and stored in a jar. Just combine everything before serving for max freshness.
- Can I skip the mayo? Yes! Just add more Greek yogurt for a tangier version. It’ll still be creamy and delish.
- Is tarragon essential? Not at all – if you’re not a fan of that licorice vibe, just use dill, cilantro, extra parsley, or add more basil.
- Can I use dried herbs? Fresh herbs make a huge difference here. Dried herbs won’t bring the same fresh, green zing.
- What protein can I add? Grilled chicken, salmon, soft-boiled eggs, or crispy halloumi are all perfect pairings and add more oomph.
Delicious 😋 I didn’t have mayonnaise so sub in some feta instead and a dash of apple cider vinegar.
I’ve been addicted to cucumber salads lately and the green goddess dressing is so refreshing, yum!!! I served this with some fresh pita to scoop it up with and it was delicious. It’s really filling enough to make a meal of.