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 or watch a quick recipe video showing you how we make it.

I love this chickpea salad, because it’s so easy to make!

Easy Hummus Recipe – Better Than Store-boughtIf 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!

Eat This Chickpea Salad Now Or Later

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.

Easy Chickpea Salad Recipe with Lemon and Dill

If you’re cooking chickpeas from dried, here’s our easy tutorial showing three ways to do it. We even show you how to cook chickpeas in a slow cooker. Jump to Three Simple Methods for How to Cook Dried Chickpeas

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.

Chickpeas with Lemon and Dill

Cut tomatoes don’t hold up too well overnight, so make the salad without them then add some freshly cut tomatoes just before serving.

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.

Easy Chickpea Salad with Lemon and Dill

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

Easy Chickpea Salad Recipe with Lemon and Dill

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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.

Makes approximately 6 (1/2 cup) servings

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 (substitute crumbled goat 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 fresh ground black pepper

Directions

    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.

Adam and Joanne's Tips

  • Make-Ahead: 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/2 cup / Calories 276 / Protein 10 g / Carbohydrate 30 g / Dietary Fiber 8 g / Total Sugars 8 g / Total Fat 14 g / Saturated Fat 3 g / Cholesterol 8 mg
AUTHOR: Adam and Joanne Gallagher

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25 comments… Leave a Comment
  • Nicola July 6, 2017, 11:18 pm

    I added cous-cous cooked in chicken broth instead of water to this salad and it was to die for and was mor filling!

    Reply
  • Cathy June 12, 2017, 12:32 pm

    You guys rock!

    Reply
  • Saira June 10, 2017, 10:19 am

    Really lovely recipe. Thanks so much

    Reply
  • Donnie McCowan April 20, 2017, 4:35 pm

    Can I use vegetable oil instead of olive oil

    Reply
    • Joanne April 20, 2017, 5:58 pm

      Hi Donnie, Vegetable oil will work just fine if it is all you have. We call for the olive oil, because it adds a bit more flavor.

      Reply
  • Tabitha @ Tabitha Talks Food January 8, 2017, 9:16 am

    I loved this recipe! It was so easy and fresh and everyone loved it!

    Reply
  • Dorie LaRue November 21, 2016, 8:03 am

    Yes, left out cheese to make vegan, added walnuts and grapes and veganaise instead of oil. Added rock salt to make it taste eggy.

    Reply
  • 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

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