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cream of cucumber salad topped with crispy pita chips in white mixing bowl.
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5 from 3 votes

Cream of Cucumber Salad

This refreshing Cream of Cucumber Salad is served chilled with chickpeas, fresh herbs, and a tangy tzatziki dressing. It's perfectly paired with warm, crispy pita croutons for a light yet satisfying bite.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: lunch, Salad, Side Dish
Cuisine: greek
Diet: Vegetarian
Servings: 6
Calories: 330kcal
Author: Courtney Paige

Equipment

  • knife and cutting board
  • Large mixing bowl
  • Tongs
  • Air fryer
  • Measuring cups and spoons
  • Whisk

Ingredients

Salad

  • 6 mini cucumbers quartered length wise then diced
  • 15 oz can chickpeas drained and rinsed
  • ½ cup fresh dill finely chopped
  • 2 stalks green onion diced
  • 1/2 tsp cracked pepper
  • 4 oz crumbled feta cheese
  • Balsamic glaze optional topping

Tzatziki Dressing

  • 2/3 cup Greek yogurt
  • 3 tablespoons Olive oil
  • 2 tablespoons Fresh dill finely chopped
  • 2 tbsp Red onion finely diced or grated
  • 1/2 Lemon juice
  • ½ tablespoon honey

Pita Croutons

  • 2 pita breads
  • 2 tablespoons avocado oil
  • 2 teaspoons seasoned salt
  • 3 teaspoons Greek seasoning

Instructions

  • Optional prep: Cut the cucumbers first and add a heavy pinch of kosher salt. This will drain excess moisture from the sliced cucumbers and allow the salad to keep for longer.
  • Preheat an air fryer. Use a pizza cutter to cut the pita bread into small squares.
    pita bread on cutting board sliced into small squares.
  • In a large bowl, add avocado oil and swirl around the sides. Toss the pita squares into the bowl and use your hands to mix. Once oiled, season with seasoned salt and greek seasoning. Air fry the pita squares for 3-5 minutes until all are golden brown and crunchy! **cooking time will vary so keep a close eye on them.
  • While the pita croutons fry, make the tzatziki. Combine everything in a bowl and whisk together until smooth. Taste and see if it needs tweaking**adjust sweetness/acidity according to personal preference. I thought these ratios were perfect.
    homemade greek yogurt tzatziki sauce ingredients in white mixing bowl.
  • Add the chickpeas, salted cucumbers, fresh dill and green onions to the bowl. Toss until everything is coated in tzatziki.
    cucumber, chickpeas, dill, and green onion in large mixing bowl.
  • Garnish the creamy cucumbers with crumbled feta cheese and pita croutons. Serve by the scoop, over a bed of rice or greens, with a protein (grilled chicken or steak is wonderful)! Enjoy cold.

Notes

Store the salad in an airtight container and the pita croutons in a sealed baggie. The dressed salad will last ~3 days. You can get up to 5 days worth of storage if you keep the tzatziki separate from the salad ingredients.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 1328mg | Potassium: 341mg | Fiber: 7g | Sugar: 4g