Easy chickpea salad recipe with lemon, fresh dill, crisp cucumber and tomatoes that’s quick to make and can be made in advance. Jump to the Chickpea Salad Recipe now or read on to see how we make it.
I love this chickpea salad, because it’s so easy to make! We keep things really simple and use canned chickpeas, but you could definitely use home cooked chickpeas instead.
There’s lots of crisp cucumber and tomato added and the dressing is really simple — just lemon, olive oil, mustard and a little honey.
We eat this straight out of the bowl, but it’s also great for topping salad greens.
If you love this, you will love our Homemade Hummus Recipe. It only takes about 10 minutes to make and tastes way better than anything you can buy at the store. We love the recipe so much, we made a quick recipe video showing you how we make it!
You Can Make Our Chickpea Salad Recipe For Now Or In Advance
You only need 15 minutes for this salad and can even make it ahead of time. The salad is great a few hours after preparing it. If you are hoping to make it a day in advance, you can, just leave out the tomatoes.
Cut tomatoes don’t hold up too well overnight, so make the salad without them then add some freshly cut tomatoes just before serving.
YOU MAY ALSO LIKE: This recipe showing you how to make crunchy roasted chickpeas with honey, cinnamon, and sea salt. You will love this easy, almost addictive snack recipe.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
- 2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
- 1 medium thin-skinned cucumber, often called hothouse or English
- 6 small tomatoes
- 1-1/2 ounces feta cheese
- 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
- Salt and freshly ground black pepper
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste.
- Pour the dressing over the salad and toss.