Cucumber Chickpea Dill Salad Recipe
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.
- 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
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
- Prepare the Vegetables: Wash and dice the cucumbers thoroughly. Drain and rinse the canned chickpeas well to remove any excess sodium and liquid.
- 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.
- 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.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and freshly ground pepper until emulsified.
- Dress the Salad: Pour the dressing evenly over the salad mixture. Toss gently but thoroughly to coat all ingredients with the dressing.
- Add Feta Cheese: Sprinkle crumbled feta cheese over the top of the dressed salad to add a creamy and tangy flavor layer.
- 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.
- 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
Find it online: https://dishedbydana.com/cucumber-chickpea-dill-salad-recipe/
