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A bright bowl of chickpea salad with tomatoes, cucumbers, and fresh herbs on top of a blue, patterned cloth.
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Lemony Chickpea Salad with Dill

Course Side Dish
Keyword Lemon, Mustard, Honey, Dried Chickpeas, Tomato, Dried Garbanzo Beans, Cucumber, Goat Cheese, Tomatoes, Vegetarian, Dill, Olive Oil, Feta Cheese, Chickpeas, Garbanzo Beans, Lemon Juice, Dried Beans, Garbanzo Bean, Chickpea, Cucumbers
Dietary Need Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 266kcal

Equipment

  • Large Bowl
  • Medium Bowl
  • Whisk

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

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

Calories: 266kcal | Carbohydrates: 30g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 629mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1265IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg