Dill & Chickpea Salad

Name: Dill & Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup chickpeas (dried, soaked overnight and boiled until tender, or use 3 cups cooked chickpeas); 1 pcs cucumber (medium, finely diced); 1 pcs tomato (medium, deseeded and finely diced); 0.5 pcs red onion (medium, finely chopped); 0.5 cup dill (fresh, finely chopped, loosely packed); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra virgin); 0.5 tsp lemon zest (from half a lemon); 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A bright, herb-packed chickpea salad that comes together in minutes. Fresh dill takes center stage alongside tender chickpeas, crisp cucumbers, and juicy tomatoes, all tossed in a simple lemon dressing. Perfect for lunch or as a light side dish.

PREP

15m

COOK

SERVES

1 CUP

239 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the chickpeas.
If using dried chickpeas, soak them overnight in plenty of water. Drain, rinse, and boil in fresh water until tender but not mushy, about 40-50 minutes. Drain well and let cool completely. Skip this step if using pre-cooked chickpeas.
TIPChickpeas should be tender but hold their shape — overcooked chickpeas turn to mush when tossed.
prep
Chop all the vegetables.
1.Finely dice the cucumber into small, even cubes.
2.Halve the tomato, scoop out the seeds and pulp, then dice the flesh into small pieces.
3.Finely chop the red onion.
4.Chop the fresh dill until you have a generous half cup.
mix
Make the dressing and combine.
1.In a large mixing bowl, add the lemon zest and a pinch of salt.
2.Pour in the lemon juice and olive oil. Whisk together with a fork until combined.
3.Add the cooled chickpeas and toss gently to coat with the dressing.
4.Add the cucumber, tomato, red onion, and fresh dill. Fold everything together.
TIPToss the chickpeas with the dressing first so they soak up the lemon and oil before adding the vegetables.
mix
Season and finish the salad.
Add a pinch of freshly cracked black pepper. Toss one final time, taste, and adjust salt if needed.
rest · ~10 min
Rest the salad before serving.
Let the salad sit for 10 minutes at room temperature. This allows the flavors to meld and the dill to perfume the entire dish.
TIPFor a deeper flavor, cover and refrigerate for 30 minutes — but bring back to room temperature before serving.
serve
Serve the Dill & Chickpea Salad.
Give the salad a quick toss right before serving. Spoon into bowls or onto plates.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Deseed the tomato thoroughly to prevent the salad from becoming watery.
2
Let the cooked chickpeas cool completely before mixing to avoid wilting the dill.
3
Toss the chickpeas in the dressing first so they absorb the lemon and oil fully.
4
Chop the dill just before adding to keep its bright, aromatic flavor intact.
5
Rest the salad for 10 minutes at room temperature to let the flavors meld.
6
For a firmer texture, refrigerate the salad for 30 minutes, then return to room temp before serving.

RECIPE VARIATIONS