Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers)
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup fat-free Greek yogurt (plain)
- 1/4 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and cracked black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Place the Persian cucumbers on a sturdy cutting board. Use the flat side of a chef’s knife or a heavy rolling pin to firmly press down on each cucumber until it bursts and splits open. Once smashed, chop the cucumbers into bite-sized, irregular chunks. Place the pieces into a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes to drain excess moisture. This ensures your salad stays crunchy rather than watery.
- In a small mixing bowl, whisk together the plain Greek yogurt, minced garlic, lemon juice, extra virgin olive oil, and dried oregano. Stir in half of the crumbled feta cheese to create a thick, creamy consistency. Taste the dressing and adjust the seasoning with salt and pepper as needed. The Greek yogurt provides the creamy base and a significant protein boost without the heavy calories of traditional mayo or sour cream.
- In a large salad bowl, combine the drained smashed cucumbers, chickpeas, sliced red onion, cherry tomatoes, and Kalamata olives. Pour the creamy Mediterranean dressing over the vegetables and toss thoroughly until everything is well-coated. Transfer the salad to serving plates and top with the remaining feta cheese and fresh herbs. Serve immediately while the cucumbers are at their peak crispness.
- Cook Time: 15 minutes