Cucumber Chickpea Dill Salad Recipe

Introduction

This refreshing Cucumber Chickpea Dill Salad is a light and nutritious dish perfect for warm days or as a quick, healthy side. Packed with fresh cucumbers, protein-rich chickpeas, and aromatic dill, it’s easy to make and full of vibrant flavors.

Ingredients

• 2 cups cucumbers, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup cherry tomatoes, halved (optional)
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Step 1: Wash and dice the cucumbers. Drain and rinse the canned chickpeas thoroughly to remove excess sodium.
2. Step 2: Finely chop the red onion and fresh dill to bring out their flavors.
3. Step 3: In a large mixing bowl, combine the diced cucumbers, chickpeas, red onion, dill, and cherry tomatoes if using.
4. Step 4: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
5. Step 5: Pour the dressing over the salad mixture and toss gently to coat everything evenly.
6. Step 6: Sprinkle crumbled feta cheese on top if desired for added richness.
7. Step 7: Optionally, chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld.
8. Step 8: Give the salad another gentle toss before serving and enjoy this refreshing dish.

Tips & Variations

• For extra crunch, add chopped cucumbers with the skin on or include toasted pine nuts.
• Replace feta with goat cheese or omit cheese for a vegan option.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Use fresh lemon juice for the best bright, tangy flavor in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently tossed and served chilled or at room temperature. Avoid adding feta cheese if you plan to store it longer to prevent sogginess; add it just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they need to be soaked overnight and cooked until tender before adding to the salad.

How long does the salad stay fresh once dressed?

The salad tastes best within 24 hours after dressing. After that, cucumbers may release moisture making it a bit watery, so it’s recommended to enjoy it sooner rather than later.

Cucumber Chickpea Dill Salad Recipe

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★★★★★

4.8 from 77 reviews

A refreshing and nutritious Cucumber Chickpea Dill Salad combining crisp cucumbers, protein-packed chickpeas, and fresh dill, tossed in a light lemon and olive oil dressing. Perfect as a light lunch or side dish, with optional cherry tomatoes and feta for added color and flavor.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cucumbers, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup cherry tomatoes, halved (optional)
• 1/4 cup feta cheese, crumbled (optional)

Dressing Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Prepare the Vegetables: Wash and dice the cucumbers thoroughly. Drain and rinse the canned chickpeas well to remove any excess sodium and liquid.
2. Chop the Onion and Dill: Finely chop the red onion and fresh dill to release their flavors and ensure they blend well into the salad.
3. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, chickpeas, red onion, chopped dill, and cherry tomatoes if using. Mix gently to combine.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and freshly ground pepper until emulsified.
5. Dress the Salad: Pour the dressing evenly over the salad mixture. Toss gently but thoroughly to coat all ingredients with the dressing.
6. Add Feta Cheese: Sprinkle crumbled feta cheese over the top of the dressed salad to add a creamy and tangy flavor layer.
7. Chill (Optional): For best flavor, cover and refrigerate the salad for 15-20 minutes to allow the ingredients to meld and the dressing to absorb into the vegetables.
8. Serve: Before serving, give the salad a final gentle toss to redistribute any dressing that has settled, then serve chilled or at room temperature.

Notes

• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Drain and rinse chickpeas well to reduce sodium content if using canned chickpeas.
• Feel free to add other fresh herbs like parsley or mint for extra flavor.
• This salad can be prepared a few hours ahead and stored in the refrigerator, making it a great make-ahead dish.

Keywords: cucumber salad, chickpea salad, dill salad, Mediterranean salad, healthy salad, vegetarian salad, quick salad