Chef Zelish
Lemon-Dill Chickpea & Cucumber Salad
Tender chickpeas, crisp cucumber and juicy cherry tomatoes tossed with fresh dill and a simple lemon dressing.
By Chef Zelish · Course: Salads
- Yield
- 2 servings
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
Equipment
Kitchen scale; chopping board; small knife; colander; large mixing bowl; whisk; two spoons.
Ingredients
Salad and dressing
240 g cooked chickpeas
drained and rinsed
150 g cucumber
skin on, cut into 1-cm pieces
150 g cherry tomatoes
halved
6 g fresh dill
finely chopped
15 ml lemon juice
freshly squeezed
30 ml olive oil
¼ tsp fine salt
⅛ tsp ground black pepper
Directions
- 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.
Kitchen notes
Helpful tips
Drain the chickpeas thoroughly and use a gentle folding motion to keep them intact.
Serving
Serve straight after tossing for the crispest cucumber.
Source: https://chefzelish.com/local-trial-lemon-dill-chickpea-cucumber-salad/
Published Sep 30, 2026