Name: Cucumber Chickpea Dill Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups cucumbers, diced; 1 can (15 oz) chickpeas, drained and rinsed; 1/4 cup red onion, finely chopped; 1/4 cup fresh dill, chopped; 1/2 cup cherry tomatoes, halved (optional); 1/4 cup feta cheese, crumbled (optional); 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper, to taste

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Introduction

This Cucumber Chickpea Dill Salad is a fresh and satisfying dish perfect for warm days or as a light meal. It combines crisp cucumbers, protein-packed chickpeas, and fragrant dill for a refreshing taste. Easy to prepare and customizable with optional ingredients, it’s sure to become a favorite.

A white bowl filled with a creamy salad made of light green cucumber slices, beige chickpeas, and chopped celery pieces, all coated in a thick, pale green herb dressing with small green specks. The inside of the bowl has traces of the dressing smeared around its sides. A silver spoon is resting inside the bowl on the right side, partially submerged in the salad. The bowl is placed on a white marbled surface with a piece of brown wood and light cloth visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cucumbers, diced
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
1/4 cup fresh dill, chopped
1/2 cup cherry tomatoes, halved (optional)
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

Instructions

Step 1: Wash and dice the cucumbers. Drain and rinse the canned chickpeas to remove excess sodium.
Step 2: Finely chop the red onion and fresh dill to enhance the flavors in the salad.
Step 3: In a large mixing bowl, combine the diced cucumbers, chickpeas, red onion, dill, and cherry tomatoes if using.
Step 4: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Step 5: Pour the dressing over the salad mixture, tossing gently to ensure everything is well coated.
Step 6: Sprinkle crumbled feta cheese on top if desired for added flavor.
Step 7: (Optional) Chill the salad in the refrigerator for 15-20 minutes before serving to enhance the flavors.
Step 8: Give the salad a gentle toss before serving to redistribute any settled dressing and enjoy!

Tips & Variations

For extra crunch, add chopped cucumber seeds or celery.
Replace feta with goat cheese or omit cheese for a vegan option.
Add fresh mint or parsley alongside dill for a different herbaceous note.
To make it more filling, mix in cooked quinoa or couscous.
Use fresh lemon juice rather than bottled for brighter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh, but chilling helps flavors meld. When ready to serve, give it a gentle toss and, if needed, add a splash of olive oil or lemon juice to refresh the dressing.

How to Serve

The image shows a white bowl filled with a creamy salad that has three main layers visible: the first layer consists of round, pale yellow chickpeas scattered throughout, the second layer is made up of light green cucumber slices with a fresh, slightly glossy texture, and the third layer is a thick, creamy white dressing mixed with finely chopped green herbs coating every piece. A silver spoon is partially submerged on the right side of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to a day in advance. Keep it refrigerated in an airtight container and toss gently before serving to redistribute the dressing.

Is this salad suitable for a vegan diet?

To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.