Cool Creamy Cucumber Salad
Cool and Creamy Cucumber Salad is a complete and easy summer meal with the addition of protein-rich chickpeas. Fresh dill and sweet yet spicy red onions make this a delicious summer salad.
Servings: 6
Equipment
- mixing bowl Large
- Mandoline or sharp knife
Ingredients
- ½ Cup Sour Cream
- 2 tbsp Red Wine Vinegar
- Juice of Half a Lemon (about 1 tbsp)
- ½ tsp Sugar
- ¾ tsp Kosher Salt
- Freshly Ground Pepper (about ¼ tsp)
- ¼ tsp Garlic Powder
- ½ Cup Dill Fronds finely chopped
- 2 English Cucumbers thinly sliced
- 1 Red Onion thinly sliced
- 1 Can Chickpeas (16 oz) drained and rinsed
Instructions
- Combine sour cream, red wine vinegar, lemon juice, sugar, salt, pepper and garlic powder in a large mixing bowl. Whisk to combine.
- Add the finely chopped dill fronds (remove from stems) to the bowl, and stir.
- Place the cucumbers and onions into the bowl, and gently combine with dressing.
- Pour the chickpeas into the bowl, ensuring they are first rinsed and drained. Stir into the salad. Place the bowl into the refrigerator to allow flavors to blend, for at least 10 minutes, but up to 30 minutes. Adjust salt and pepper as needed, and serve!
- (Please note that due to the water content of cucumbers, this salad is best served after preparing it. It will keep in the fridge for a day or two, but the cucumbers will lose their crispness and the salad may turn soggy. To prepare in advance, keep the vegetables separate from the dressing and dress just prior to serving. The dressing and veggies can be prepared up to a day in advance. Sliced cucumbers store best when covered with a damp paper towel in an airtight container). Enjoy!