Dill & Chickpea Salad

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   mix

   Season and finish the salad.

   Add a pinch of freshly cracked black pepper. Toss one final time, taste, and adjust salt if needed.

5. 5
   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.
6. 6
   serve

   Serve the Dill & Chickpea Salad.

   Give the salad a quick toss right before serving. Spoon into bowls or onto plates.

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