I can’t decide what I love most about this recipe. Is it the chickpeas? Is it the dill? Or is it the feta cheese? Maybe I’ll say I like them all equally. And I have to have each of those ingredients in each decadent bite. This chickpea salad with dill takes just a few minutes to put together. All you need to do is drain the chickpeas, chop up your cucumbers and tomatoes, get your cheese ready, and then make your dressing! Sooo easy.
My friend Talaia over at WholeYum and I are working together creating yummy recipes for you to try! We spent all day Sunday testing out recipes, making a mess, laughing, washing dishes, eating food, making more food, making more messes, and being silly on social media. After making a couple of recipes we realized how hungry we were and pretty much inhaled the food faster than we could photograph it. This chickpea salad with dill was amazing!
So easy to put together, full of flavor, colorful, and it’s super quick to make!!
I have really come to love chickpeas. If you prefer to have a little bit of pasta in your chickpea salad, you can find a recipe here for my Mediterranean Orzo Salad. You might enjoy reading my story about when I first began eating chickpeas and how I was finally “tricked” into eating them.
This dish will probably take you 15 minutes to make. Are you convinced yet that you need this chickpea salad in your life? 😀
What is your favorite chickpea salad? Leave a comment below!
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium cucumber seeds removed and chopped into bite-size chunks
- 6 Roma tomatoes, diced (about 3 cups)
- 4 ounces crumbled feta cheese
- Juice from 2 lemons
- ¼ cup light olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ cup chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon pepper
- In a large bowl, combine dressing ingredients until fully mixed. Add chickpeas, cucumber, tomatoes, and feta cheese. Toss dressing with salad until fully mixed. Serve cold.
Adapted from Inspired Taste