Cucumber Dill Chickpea Salad
Servings 6
Ingredients
Dressing:
- ¾ - 1 cup non dairy yogurt, plain and unsweetened depending on how much you like
- 2 teaspoon mustard
- 2 teaspoon lemon zest
- ⅛ teaspoon onion powder
- salt and pepper to taste
Salad:
- 3 cups cooked chickpeas or 2 cans drained
- 1-2 cucumbers, peeled, seeds removed and chopped
- 1-2 teaspoon dried dill or 3-4 sprigs fresh
- 2 ribs of celery, chopped optional
- ½ small red onion, diced optional
Instructions
Dressing:
- Combine dressing ingredients in a bowl and whisk to thoroughly incorporate.
- Taste and adust seasoning to your liking and set aside.
Salad:
- In a large bowl, mash chickpeas using a fork or potato masher to desired texture.
- Add remaining ingredients for salad to chickpeas and stir to combine.
- Pour dressing over salad and fold in to coat.
- Serve immediately or refrigerate until ready to serve.