Name: Easy Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: Makes approximately 6 (1/2 cup) servings
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas; 1 medium thin-skinned cucumber, often called hothouse or English; 6 small tomatoes; 1 ½ 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

Easy Chickpea Salad

PREP 15min
TOTAL 15min

This easy chickpea salad is one of our favorite salads. 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 ½ 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.
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.
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

The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/19298/fresh-chickpea-salad-recipe-with-lemon-and-dill/