Chickpea Cucumber Salad with Yogurt Dressing

This vegetarian salad can 100 percent hold its own against other creamy and crunchy lunchtime salads, It’s light and fresh thanks to crisp cucumber and red onion, and it’s also packed with plenty of plant-based protein to satisfy your hunger. The entire recipe is 1 weight watchers point -serves six so each serving is zero weight watchers points

Ingredients

• FOR THE SALAD
• 2 15.5-ounce/439g cans chickpeas, drained and rinsed
• 2 large English cucumbers diced
• 1/2 cup finely diced red onion or more to taste
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• FOR THE YOGURT DRESSING
• 1/2 cup 114g plain fat free Greek yogurt (dairy or dairy-free)
• 2 tablespoons fat free mayonnaise
• 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. To make the yogurt dressing: In a small bowl, stir together the yogurt, mayonnaise, lemon juice, mustard, salt, and pepper until creamy.
2. To make the salad: In a large bowl, combine the chickpeas, cucumber, red onion, dill, and parsley. Pour the dressing over the salad and toss well. Refrigerate until ready to serve.