My recipe/check-testing process for meats and apps is intense for a little ol’ food blog but for salads? I probably only do it once. Salads put me in a very relaxed mode. It’s not like I can’t do it, I have this assumption that y'all are gonna change it up anyways – not everyone likes Ingredient XYZ and not everyone has access to Produce ABC. I’m assuming this because that’s what I would do; I think of salad recipes as guidelines. Sometimes I feel a little more “this”, sometimes I feel a little more “that”. Sometimes I don’t have access to the produce I want so I have to improvise.

I’ve made this Greek yogurt salad in various ways: sometimes I’ll use roasted beets instead of cucumbers or I’ll swap out the dill for cilantro instead. I like the lightness of the yogurt and it makes it feel like it is the perfect warm weather salad, but I’ll have days where I’m just not feeling the yogurt so I’ll halve the amount of it or replace all of it with two or three tablespoons of mayo – feel free to do the same because guidelines. Cooking Making food should be fun and it doesn’t have to be full of hard and fast rules.

For 6 servings:

• 1 English cucumber, sliced
• 1 ½ c. chickpeas
• ¼ c. chopped red onion
  
• 1 tsp. ground cumin
  
• 2 tbsp. chopped fresh dill
• 1 tbsp. lemon juice
• 1 tsp. sea salt
• ¼ tsp. freshly ground black pepper
• ½ c. plain Greek yogurt
  

Toss together cucumber slices, chickpeas, and red onion. Stir in cumin, dill, lemon juice, salt, and black pepper until well incorporated. Mix in Greek yogurt.

Serve immediately.

Let’s go Greek! Here are more Greek yogurt salad recipes:

• Greek Yogurt Chicken Salad Sandwich from Damn Delicious
• Lighter Caesar Salad from Gimme Some Oven
• Sriracha Chicken Salad with Blue Cheese and Green Goddess Dressing from Fit Foodie Finds
  

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