Chickpea Potato Cucumber Yogurt Salad

Step by step

Method

1. 01

   Place the diced potatoes into a pot of salted water, bring to a boil, and cook for 12 to 15 minutes until tender, then drain and let cool.

2. 02

   In a large mixing bowl, whisk together the Greek yogurt, lemon juice, chopped dill, salt, and black pepper until smooth and fully combined.

3. 03

   Add the cooled potatoes, drained chickpeas, and diced cucumber to the bowl with the yogurt dressing.

4. 04

   Gently toss all ingredients until evenly coated with the dressing.

5. 05

   Serve fresh at room temperature or chilled.