Nothing is cooked and nothing is marinated for hours. The cucumbers are cut into thick chunks with the skin left on, the chickpeas are rinsed, and both are patted dry before they meet the dressing.
That drying step matters more than it sounds: wet cucumber and damp chickpeas thin a yogurt dressing within minutes.
Why This Recipe Works
- Thick chunks hold their crunch far longer than thin slices in a creamy dressing.
- Greek yogurt with a little mayonnaise gives body without the weight of an all-mayonnaise dressing.
- A third of a cup of dill is enough to be a main flavour rather than a garnish.
- Red pepper flakes add heat that cuts the cool yogurt.
How to Make It
Cucumber and chickpeas dried
Pat the cucumber chunks and chickpeas dry so the dressing does not become watery.
Dressing whisked in the bowl
Whisk the Greek yogurt, mayonnaise, lemon juice, olive oil, dill, salt, black pepper and red pepper flakes in a large bowl.
Tossed to coat
Add the cucumbers and chickpeas and toss until evenly coated.
Served or briefly chilled
Serve immediately or refrigerate up to 30 minutes before serving.
Ingredient Notes
- English cucumbers
- Two, cut into 3/4-inch chunks with the skin on for colour and crunch.
- Chickpeas
- One 15-ounce can, rinsed, drained and patted dry.
- Fresh dill
- A third of a cup chopped, which is what makes the dressing taste of dill rather than yogurt.
How the Dressing Balances
Five elements, whisked together before anything else goes in the bowl.
- Creamy1/2 cup Greek yogurt and 2 tbsp mayonnaise
- Body without heaviness.
- Bright1 tbsp lemon juice
- Keeps the yogurt from tasting flat.
- Herbal1/3 cup chopped dill
- The defining flavour, not a garnish.
- Warm1/4 tsp red pepper flakes
- A low heat against the cool cucumber.
Taste before serving; a little more lemon lifts it if the yogurt is very thick.
Success Tips
- Whisk the dressing in the serving bowl so there is nothing extra to wash and nothing left behind.
- Pat the rinsed chickpeas on a towel; the water clinging to them is what thins the dressing.
- Toss gently so the cucumber chunks stay intact rather than breaking into wet pieces.
Serving Ideas
Pile into a wide bowl with extra dill fronds and a pinch of red pepper flakes over the top.
Storage and Reheating
Refrigerate
Keep at 40°F or below and eat within a day; cucumber releases water as it sits.
Frequently Asked Questions
Should I add feta or onion?
No. This is cucumber, chickpeas and dill in a yogurt dressing only.
Can I make it ahead?
Up to 30 minutes ahead, refrigerated; longer and the cucumber waters the dressing down.
