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Cucumber–Chickpea Salad

  • Yield: Serves 6
  • Prep Time: 15 minutes

Cucumber–Chickpea Salad


  • 1/2 cup plain Greek yogurt
  • 2 to 3 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 2 to 3 tsp. chopped fresh dill
  • 2 large cucumbers, seeded and diced
  • 1 (15-oz.) can chickpeas or navy beans, rinsed and drained
  • 1/4 cup thinly sliced red onion
  • 1/2 cup crumbled feta


  1. For the dressing, in a small bowl stir together yogurt, lemon zest, lemon juice, dill, and salt and pepper to taste. Set aside.
  2. In a medium bowl combine cucumbers, chickpeas and onion. Pour dressing over mixture; toss to coat. Season with salt and pepper to taste. Sprinkle with feta. Refrigerate up to 2 hours or serve immediately.

Per serving: 157 calories, 4g fat, 1g saturated fat, 4mg cholesterol, 275mg sodium, 23g carbohydrate, 2g fiber, 10g protein


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