Ingredients
- 3 cups Chickpeas Cooked
- 1 Cucumber Medium
- 6 Tomatoes Small
- 1½ ounces Feta Cheese Crumbled, low fat
- ¼ cup Lemon Juice From 1 large lemon
- ¼ cup Olive Oil
- 1 teaspoon Mustard
- ½ teaspoon Honey
- ¼ cup Dill Coarsely chopped
- Salt To taste
- Ground Black Pepper To taste
Equipment
- Large Bowl
- Medium Bowl
- Whisk
Instructions
- Add the cooked chickpeas to a large bowl. For instructions on how to cook dried chickpeas, see the link in the notes.
- Cut the cucumbers into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers, tomatoes, and crumbled feta to the chickpeas.
- In a medium bowl, make the dressing. Whisk together the lemon juice, olive oil, mustard, honey, and fresh dill, then season with salt and pepper to taste. Pour over the salad and toss to combine.
Notes
- How to Cook Dried Beans
- If you don’t have cooked chickpeas on hand, canned chickpeas also work well.
- This salad can be made as is a couple of hours in advance, or a couple of days ahead if you leave out the tomatoes and add them just before serving.
Nutrition
Nutrition Facts
Lemony Chickpea Salad with Dill
Amount per Serving
Calories
266
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
6
mg
2
%
Sodium
104
mg
5
%
Potassium
629
mg
18
%
Carbohydrates
30
g
10
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
10
g
20
%
Vitamin A
1265
IU
25
%
Vitamin C
25
mg
30
%
Calcium
100
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chickpea, Chickpeas, Cucumber, Cucumbers, Dill, Dried Beans, Dried Chickpeas, Dried Garbanzo Beans, Feta Cheese, Garbanzo Bean, Garbanzo Beans, Goat Cheese, Honey, Lemon, Lemon Juice, Mustard, Olive Oil, Tomato, Tomatoes, Vegetarian