Easy Chickpea Salad Recipe with Lemon and Dill

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.

Chickpea Salad Recipe

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.

How to Make Homemade HummusIf 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.

Chickpea Salad Recipe

Honey Roasted Chickpeas with Sea SaltYOU 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

4.8 from 6 reviews
Easy Chickpea Salad Recipe with Lemon and Dill
 
Prep time
Cook time
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This chickpea salad is one of our favorite things to make. I love how quick and simple it is. 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.
Created By:
Yield: Serves 4 to 5
You Will Need
  • 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
Directions
  1. Open, drain and rinse the chickpeas, and then add to a large bowl.
  2. 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.
  3. 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.
  4. Pour the dressing over the salad and toss.
Notes and Tips
Make-Ahead Tips: This salad can be made a few hours in advance. If you plan to make it a day in advance, we recommend leaving the tomatoes out of the salad, and then cutting and adding them just before serving since they are more fragile and will wilt more quickly than the cucumbers and chickpeas.

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17 comments… Leave a Comment
  • Chris Stotz June 17, 2016, 9:53 am

    I can’t wait to try this. Dinner tonight

    Reply
  • Donalda Maunakea June 16, 2016, 4:10 pm

    Wonderful!

    Reply
  • take it easy October 22, 2015, 9:38 pm

    My wife demanded to know how I’d made this. She accused me of either having an affair with a chef or having visited food heaven, without her.

    Reply
  • June April 9, 2015, 6:03 pm

    Was looking for some good humus recipes. Sounds like I found some. Thanks!

    Reply
    • Joanne April 10, 2015, 8:42 am

      We hope you love it.

      Reply
  • Umansouri August 7, 2014, 6:52 am

    Try this recipe with light quality vinegar and fresh chopped coriander

    Reply
  • Ibby Omole April 5, 2014, 12:08 am

    This is my second time making this salad. I added a mango to it and it was divine. Kid approved as well. Easy to throw together. Thanks for a great healthy recipe.

    Reply
    • Adam April 8, 2014, 11:49 am

      Great idea to add mango!

      Reply
  • Marilyn May 29, 2013, 2:16 pm

    Just discovered your blog via http://www.foodgawker.com Made this colorful salad for Memorial Day..so easy and fast. Everyone loved it. Love, love, love Feta Cheese..will make this again and add red pepper AND Kalamata olives!!! Also made your chewy oatmeal raisin cookies-outstanding! Five stars! Last night I made your Lemon Chicken…again excellent. Next making your macaroni and cheese with pumpkin later this week.

    Reply
  • Jennifer Coleman May 25, 2013, 8:13 pm

    Can’t wait to try this…but could you put serving sizes on your recipes (i.e. 1 cup)? The last few I’ve read/tried don’t specify and we are trying to be “mindful eaters”. Thanks!

    Reply
  • Azma Kamal May 24, 2013, 10:59 pm

    i think i am going home and make this very delicious salad

    Reply
  • Mary March 18, 2013, 3:40 pm

    Love chickpeas, this is delicious. May I suggest perhaps that you please try Caerphilly cheese (from Wales,UK) in place of the feta. It has a similar tart after-taste to feta. Just LOVE it crumbled in salads.

    Reply
  • Zena March 6, 2013, 11:38 pm

    Awesome! A healthy meal in minutes.

    Reply
  • The Healthy Apple January 1, 2013, 8:32 pm

    This looks amazing; love it. So fresh!

    Reply
  • anon December 29, 2012, 10:06 am

    Just made this– its awesome! Thanks for the idea!!

    Reply
  • Rachael {SimplyFreshCooking} December 23, 2012, 4:45 pm

    Oh I forgot all about my chickpea addiction that I just recently suffered from. There could be worse things! This looks great! 🙂

    Reply

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