Name: Cucumber Chickpea Dill Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
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

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Introduction

This Cucumber Chickpea Dill Salad is a refreshing and nutritious dish that combines crisp cucumbers, protein-packed chickpeas, and fragrant fresh dill. It’s perfect as a light lunch or a vibrant side to your favorite meal. With simple ingredients and easy preparation, this salad is a go-to for quick, wholesome eating.

A white bowl is filled with a creamy salad made of round, pale beige chickpeas and light green cucumber slices with skin on. The salad is thickly coated in a light green herb sauce that has a slightly chunky texture. A shiny metal spoon is partly inside the bowl on the right side, mixing the ingredients. The bowl sits on a white marbled surface with part of a white cloth visible underneath. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For added crunch, include chopped walnuts or toasted pine nuts.
Swap fresh dill with fresh parsley or mint for a different herb flavor.
Add a splash of red wine vinegar to the dressing for extra tanginess.
Use roasted chickpeas instead of canned for a nuttier texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add the feta cheese just before serving if you plan to store leftovers. Gently toss before serving, but avoid reheating as this salad is best enjoyed cold or at room temperature.

How to Serve

A close-up view of a white bowl filled with a salad made of pale beige chickpeas and light green sliced cucumbers, all coated evenly in a creamy white dressing flecked with small green herbs. The bowl has a thin gold line near the rim and a metal spoon resting inside the salad on the right side. The bowl sits on a wooden surface partly covered with a white cloth on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, fresh chickpeas work well, but they require soaking and cooking beforehand. Canned chickpeas are a convenient, ready-to-use option.

Is this salad suitable for a vegan diet?

The salad itself is vegan except for the optional feta cheese. Simply omit the cheese or use a vegan feta alternative to keep it plant-based.