This cucumber and chickpea salad tossed in a Greek-style sauce is garlicky and packed with protein and fiber in one bowl. It’s what I reach for when I want something that actually keeps me full in this heat.
Why This Works
This is the protein and fiber combo I build almost everything around now. It keeps my blood sugar steady, supports my gut, and I’m not hunting for a snack an hour later.
Cucumber and Chick Pea Salad with High Protein Greek Yogurt Dressing
Ingredients:
4 Persian cucumbers, sliced
Sea salt, to taste
¾ cup Greek yogurt (I use 0% Fage, it’s basically a protein bomb in yogurt form)
1 garlic clove, grated
1 tbsp fresh dill, chopped
1 tbsp lemon juice
½ tsp lemon zest
1 can chickpeas, drained and rinsed (about 1.5 cups)
1 tsp olive oil
Black pepper, to taste
Instructions:
Slice your cucumbers and toss them with sea salt in a colander. This pulls the water out so your salad stays creamy instead of soupy. Don’t skip this step.
While that drains, make your tzatziki-style sauce: stir together the Greek yogurt, garlic, dill, lemon juice, and lemon zest.
Pat your cucumbers dry, then fold them into the sauce along with your chickpeas. That’s where your fiber and staying power come from. Season with black pepper and a little more salt if it needs it.
Finish with a drizzle of olive oil. Serve it cold.
How to Serve It
On its own for lunch
Alongside grilled chicken or salmon
Scooped up with cucumber slices instead of chips
Make It Your Own
Swap chickpeas for white beans if that’s what you have
Add halved cherry tomatoes for a shirazi-style twist
A pinch of Aleppo pepper or sumac on top if you have it
If this is the kind of meal that makes protein and fiber feel easy instead of like a chore, that’s exactly what I build inside Thrive90 and the Thrive Method app. This salad is one of dozens like it.
Lolita
