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Cucumber Chickpea Dill Salad Recipe

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4.4 from 86 reviews

A fresh and wholesome Cucumber Chickpea Dill Salad combining crisp cucumbers, protein-rich chickpeas, and fragrant dill with a zesty lemon and olive oil dressing. This easy no-cook salad is perfect for a light lunch or a side dish, enhanced optionally with cherry tomatoes and tangy feta cheese for extra flavor.

Ingredients

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 carefully to ensure bite-sized pieces. Drain and rinse the canned chickpeas thoroughly to reduce excess sodium and improve texture.
  2. Chop the Onion and Dill: Finely chop the red onion and fresh dill to release their flavors and aromas, contributing to the salad’s overall freshness.
  3. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, chickpeas, chopped red onion, dill, and, if using, halved cherry tomatoes. Mix gently but thoroughly.
  4. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until emulsified, creating a bright and tangy dressing.
  5. Dress the Salad: Pour the dressing over the salad mixture, tossing gently to evenly coat all ingredients without bruising the vegetables.
  6. Add Feta Cheese: Sprinkle crumbled feta cheese on top of the salad for a creamy texture and a salty, tangy flavor contrast, if desired.
  7. Chill (Optional): Place the salad in the refrigerator for 15-20 minutes to allow flavors to meld and serve it chilled for optimal refreshment.
  8. Serve: Give the salad another gentle toss before serving to redistribute any settled dressing and enjoy immediately for a crisp, flavorful dish.

Notes

  • This salad is best served fresh but can be refrigerated for up to 2 days.
  • For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Adjust salt and pepper according to your taste preference.
  • If cherry tomatoes are unavailable, you can substitute with diced regular tomatoes or omit them entirely.
  • Adding a teaspoon of honey or agave to the dressing can balance the acidity if desired.

Find it online: https://deliciousyum.com/cucumber-chickpea-dill-salad-recipe/