Recipe for a creamy chickpea and cucumber salad – a fresh and light side dish


125 ml (½ cup) plain yoghurt
30 ml (2 Tbsp) mayonnaise
juice of one lemon
7.5 ml (1½ tsp) Dijon mustard
salt and freshly cracked black pepper
30 ml (2 T) flat-leaf parsley, chopped

3 x 410 g cans Rhodes Quality Chickpeas, drained and rinsed
½ English cucumber, seeded and sliced
5 spring onions, finely chopped

How to
To make the dressing, combine the yoghurt, mayonnaise, lemon juice and mustard in a small bowl. Whisk until smooth, then stir in the chopped herbs. Season to taste.

Place the Rhodes Quality Chickpeas in a large bowl. Add the cucumber and the spring onions and toss well.

Pour the dressing over the salad and toss again to mix. Season to taste.

Garnish with extra chopped herbs and spring onions. Serve chilled.


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