Easy Chickpea Salad
- PREP 15min
- TOTAL 15min
This easy chickpea salad is one of our favorite salads. It’s delicious, quick, and so simple. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs. Try basil, parsley, or even fresh mint.
You Will Need
2 (15oz) cans chickpeas or 3 cups (500g) cooked chickpeas
1 medium thin-skinned cucumber, like hot house or Persian
6 small tomatoes
1 ½ ounces (42g) feta cheese
1/4 cup (60ml) fresh lemon juice, 1 to 2 lemons
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1/4 cup coarsely chopped fresh dill
Salt and fresh ground black pepper
Directions
Open, drain, and rinse the chickpeas, then transfer them to a large bowl.
Cut the cucumbers lengthwise into quarters, then chop them into bite-sized chunks. Cut the tomatoes into small wedges and add both to the bowl with the chickpeas. Crumble the feta cheese over the top.
Prepare the dressing in a separate medium bowl. Whisk together the lemon juice, olive oil, mustard, honey, and fresh dill. Season with salt and pepper to your liking.
Pour the dressing over the salad and toss to coat evenly.
Adam and Joanne's Tips
- Vegan chickpea salad: Leave out the feta cheese and substitute maple syrup for the honey in the dressing.
- The nutrition facts provided below are estimates.