Mediterranean Chickpea Cucumber Dill Salad (Printable)
A vibrant, healthy mix featuring chickpeas, cucumber, and dill.
# List of ingredients:
→ Vegetables & Legumes
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 large English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 small red onion, finely diced
→ Fresh Herbs
05 - 1/4 cup fresh dill, finely chopped
06 - 1/4 cup fresh parsley, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1 garlic clove, finely minced
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Additions
13 - 1/4 cup crumbled feta cheese (omit for vegan/dairy-free)
14 - 1/4 cup pitted Kalamata olives, sliced
# Steps:
01 - In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, chopped dill, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until the mixture is emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to ensure all vegetables and legumes are evenly coated.
04 - Fold in the crumbled feta cheese and sliced olives if using.
05 - Let the salad rest for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It requires absolutely zero cooking, just chopping and whisking.
- The ingredients are simple pantry staples that come together beautifully.
02 -
- Do not add the feta cheese if you plan on storing leftovers for more than a few hours.
- The salad tastes significantly better after it has rested for at least ten minutes.
03 -
- Use a microplane to get the finest garlic texture so no one bites into a raw chunk.
- Massaging the onion with a pinch of salt softens the harsh bite.