Easy Chickpea Salad
- PREP 15min
- TOTAL 15min
This easy chickpea salad is one of our favorite salads. It’s delicious, quick, and so simple. 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.
You can enjoy this salad all by itself (it’s hearty enough), or add some extra protein to round out the meal. Try juicy baked chicken breasts, lemon dill salmon, or cilantro lime butter shrimp.
You Will Need
2 (15oz) cans chickpeas or 3 cups (500g) cooked chickpeas
1 medium thin-skinned cucumber, like hot house or Persian, chopped
6 small tomatoes, chopped
1/4 cup coarsely chopped fresh dill or mint
2 ounces (55g) feta cheese
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup, or more to taste
1/4 cup (60ml) fresh lemon juice, 1 to 2 lemons
1/4 cup (60ml) extra-virgin olive oil
Salt and fresh ground black pepper
Directions
Make the dressing: In a large bowl, whisk the mustard, honey, lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the olive oil.
Make the salad: Open, drain, and rinse the chickpeas, then add them to the bowl with the dressing. Add the chopped cucumber, tomatoes, and dill. Crumble over the feta, then toss well. Taste for seasoning and adjust with salt and/or pepper as needed.
Adam and Joanne's Tips
- Storing: Chickpea salad can be stored in an airtight container in the refrigerator for up to 4 days. However, as the salad sits, the cucumbers and tomatoes will release their juices, making the dressing more flavorful, but the cucumbers and tomatoes will soften. If you want the freshest salad (say for entertaining), you can make the salad without the tomatoes and cucumber, then add them right before serving.
- Vegan chickpea salad: Leave out the feta cheese and substitute maple syrup for the honey in the dressing.
- The nutrition facts provided below are estimates.