Lemon-Dill Chickpea & Cucumber Salad
Tender chickpeas, crisp cucumber and juicy cherry tomatoes tossed with fresh dill and a simple lemon dressing.
This small-batch salad pairs the soft bite of chickpeas with crisp cucumber and juicy tomatoes. Whisking the dressing in the mixing bowl keeps the preparation simple, while fresh dill gives the finished salad a bright, herbal finish.
Why you’ll love this recipe
Well-drained chickpeas keep excess water out of the dressing. Small cucumber pieces and halved tomatoes distribute evenly through the salad. Tossing gently coats the chickpeas without crushing them.
Before you start · Equipment
Kitchen scale; chopping board; small knife; colander; large mixing bowl; whisk; two spoons.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
How to make Lemon-Dill Chickpea & Cucumber Salad
Full directionsWatch How To Make It
chefzelish.com
Lemon-Dill Chickpea & Cucumber Salad
Tender chickpeas, crisp cucumber and juicy cherry tomatoes tossed with fresh dill and a simple lemon dressing.
Ingredients
0 / 8 readyIngredient amounts for 2 servings
Salad and dressing
Let’s make it.
Prepare the salad ingredients
Drain the chickpeas, dice the cucumber, halve the tomatoes and finely chop the dill. Rinse the chickpeas first and shake the colander well so excess water does not dilute the dressing.
Whisk the lemon dressing
Whisk the lemon juice, olive oil, salt and black pepper in a large mixing bowl until lightly blended.
Toss and serve
Add the chickpeas, cucumber, tomatoes and dill, then toss gently until coated. Divide between two bowls and serve.
Notes from the kitchen.
Helpful tips
Drain the chickpeas thoroughly and use a gentle folding motion to keep them intact.
At the table
Serve straight after tossing for the crispest cucumber.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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