Description
At its heart, a chickpea cucumber dill salad is a plant-based powerhouse that focuses on texture and contrast. It is a chopped salad that relies on the creamy, slightly nutty profile of chickpeas—also known as garbanzo beans—paired with the high-water content and refreshing snap of English or Persian cucumbers. What elevates this from a standard bean salad to something truly gourmet is the heavy use of fresh dill.
Ingredients
1 can (400 g) chickpeas, drained and rinsed
1 large cucumber, diced
¼ cup red onion, finely chopped
2–3 tbsp fresh dill, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest (optional)
Salt and black pepper to taste
Optional: ¼ cup feta cheese or cherry tomatoes
Instructions
In a large bowl, add chickpeas, cucumber, red onion, and dill.
In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
Pour dressing over the salad and toss well.
Add feta or tomatoes if using.
Chill for 10–15 minutes before serving for best flavor.
Notes
To truly elevate your chickpea cucumber dill salad, you might consider serving it alongside a warm piece of toasted sourdough or inside a whole-wheat pita pocket for a more substantial lunch. Since the flavors are rooted in Mediterranean tradition, this dish also pairs beautifully with grilled lemon chicken or a piece of seared salmon if you are looking to add an extra punch of animal protein. If you find yourself with leftovers, do not hesitate to spoon a few helpings over a bed of fresh arugula or baby spinach just before eating; the dressing from the salad will naturally wilt the greens slightly and create a sophisticated, multi-textured bowl.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
Keywords: Garbanzo bean cucumber salad, Mediterranean chickpea salad, fresh dill and chickpea side dish, healthy cucumber bean salad, zesty lemon chickpea salad