Description
A bright and fresh chickpea salad with dill, perfect for a quick lunch or side dish. Ready in under 15 minutes.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 cucumber, diced (seeded if preferred)
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1/4 cup olive oil (room temperature)
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
Instructions
- Start by draining and rinsing the chickpeas and chopping the veggies; add them to a large bowl.
- Use a paper towel to pat chickpeas dry for a firmer bite.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the dressing looks creamy.
- Pour the dressing over the chickpea mixture and toss gently to coat every piece.
- Serve immediately or refrigerate for 15–30 minutes to let flavors meld.
Notes
Chill for a melted-in-mouth harmony of flavors. Serve with grilled chicken or in pita pockets for a full meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg