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chickpea salad cucumber boats

Chickpea Salad Cucumber Boats

Healthy cucumber boats filled with an easy chickpea salad. Vegetarian and gluten free, and can easily be made vegan.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 260kcal


  • 2 cucumbers
  • 1 cup chickpeas drained and rinsed
  • ¼ cup red onion diced
  • 2 tablespoon fresh dill chopped
  • 1 clove garlic minced or pressed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup plain Greek yogurt sub hummus to make vegan


  • Wash the cucumbers by rinsing under cold water and scrubbing with a veggie brush. If the cucumbers have a waxy coating, spray or soak in a vinegar/water veggie wash and then rinse with water.
  • Slice each cucumber in half and scoop out the seeds with a spoon. Discard or compost the seeds. If the cucumber is very large, you may want to slice it into smaller pieces.
  • Prepare the chickpea salad by combining the chickpeas, red onion, dill, and garlic in a small bowl. In another small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour over the chickpea salad and mix until coated.
  • Prepare the cucumber boats by spreading a small amount of plain Greek yogurt on each one before topping with a scoop of the chickpea salad. Enjoy!


You can store the cucumber boats and filling in separate containers in the fridge to assemble later. Substitute Tzatziki for Greek yogurt for some extra flavor, or sub hummus to make these vegan.


Calories: 260kcal | Carbohydrates: 33g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 313mg | Potassium: 711mg | Fiber: 9g | Sugar: 10g | Vitamin A: 247IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 3mg