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.
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
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.