Description
This refreshing Cucumber Chickpea Dill Salad is a quick and healthy dish combining crisp cucumbers, protein-packed chickpeas, fresh dill, and tangy lemon dressing. Perfect as a light lunch or a side salad, it can be easily customized with cherry tomatoes and feta cheese for added flavor and texture.
Ingredients
Main 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)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Wash and dice the cucumbers to the desired size. Drain and rinse the canned chickpeas thoroughly to remove excess sodium and improve their flavor.
- Chop the Onion and Dill: Finely chop the red onion and fresh dill. The dill will bring a bright, herbaceous note to the salad.
- Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, rinsed chickpeas, chopped red onion, dill, and cherry tomatoes if using. Mix lightly to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well emulsified to create a zesty dressing.
- Dress the Salad: Pour the dressing over the combined salad ingredients. Toss gently to ensure every component is well coated without bruising the cucumbers.
- Add Feta Cheese: Sprinkle crumbled feta cheese on top for a creamy, salty contrast that complements the fresh vegetables.
- Chill (Optional): For best flavor, refrigerate the salad for 15-20 minutes to allow the dressing to meld with the ingredients.
- Serve: Before serving, give the salad another gentle toss to redistribute any dressing that settled at the bottom. Enjoy this light and tasty salad fresh!
Notes
- This salad is highly versatile: omit feta for a vegan version or add cherry tomatoes for a splash of color and natural sweetness.
- For extra protein, add grilled chicken or boiled eggs if desired.
- The salad can be stored covered in the refrigerator for up to 2 days, but cucumbers may release water over time.
- Adjust salt and lemon juice to taste to balance the flavors perfectly.
- Use fresh dill for best taste; dried dill will not provide the same bright flavor.
