Ingredients

2 can Chickpeas

15oz each or 3 cups (500g) cooked chickpeas

1 medium Cucumber

thin-skinned, like hot house or Persian

6 small Tomatoes

1.5 ounce Feta Cheese

0.25 cup Fresh Lemon Juice

1 to 2 lemons

0.25 cup Extra-virgin Olive Oil

1 teaspoon Dijon Mustard

0.5 teaspoon Honey Or Maple Syrup

0.25 cup Fresh Dill

coarsely chopped

Salt And Fresh Ground Black Pepper

Easy Chickpea Salad

Inspired Taste - Easy Recipes for Home Cooks (Joanne Gallagher)

Serves	Prep	Total	Shares
6	15 min	15 min	9

This easy chickpea salad is one of our favorite salads. It’s delicious, quick, and so simple. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs. Try basil, parsley, or even fresh mint.

side dish

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Recommended Equipment

Medium bowl

Measuring cup

Cutting board

Whisk

Measuring spoon

Colander

Knife

Salad tongs

Can opener

Large bowl

Instructions

Open, drain, and rinse the chickpeas, then transfer them to a large bowl.

2 can Chickpeas
15oz each or 3 cups (500g) cooked chickpeas

Cut the cucumbers lengthwise into quarters, then chop them into bite-sized chunks. Cut the tomatoes into small wedges and add both to the bowl with the chickpeas. Crumble the feta cheese over the top.

2 can Chickpeas
15oz each or 3 cups (500g) cooked chickpeas
1 medium Cucumber
thin-skinned, like hot house or Persian
6 small Tomatoes
1.5 ounce Feta Cheese

Prepare the dressing in a separate medium bowl. Whisk together the lemon juice, olive oil, mustard, honey, and fresh dill. Season with salt and pepper to your liking.

0.25 cup Fresh Lemon Juice
1 to 2 lemons
0.25 cup Extra-virgin Olive Oil
1 teaspoon Dijon Mustard
0.5 teaspoon Honey Or Maple Syrup
0.25 cup Fresh Dill
coarsely chopped
Salt And Fresh Ground Black Pepper

Pour the dressing over the salad and toss to coat evenly.