Go Back
Cucumber Chickpea Dill Salad

Cucumber Chickpea Dill Salad

A refreshingly light yet incredibly satisfying dish, perfect for a quick lunch, a vibrant side, or a healthy meal prep option. This salad masterfully combines crisp cucumbers, protein-rich chickpeas, and fragrant dill for a symphony of fresh flavors and textures that’s both easy to make and incredibly delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers peeled, seeded, and diced
  • 2 (15-ounce) cans chickpeas rinsed and drained
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh dill finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup crumbled feta cheese optional, for topping
  • 1 handful toasted sunflower seeds optional, for topping

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Vegetable Peeler
  • Spoon
  • Whisk

Method
 

  1. Begin by thoroughly washing your cucumbers. Peel them using a vegetable peeler, then carefully slice them in half lengthwise and use a spoon to gently scoop out the seedy core. Discard the seeds. Dice the cucumber flesh into bite-sized pieces and place them in a large mixing bowl.
    2 large cucumbers
  2. Add the rinsed and drained chickpeas to the bowl with the diced cucumbers. Next, finely chop the red onion. The smaller the dice, the more evenly the flavor will distribute throughout the salad. Add the chopped red onion to the bowl.
    2 (15-ounce) cans chickpeas, 1/2 cup red onion
  3. Finely chop the fresh dill and parsley. Fresh dill is the star here, providing its signature bright, slightly anise-like flavor. Toss the chopped herbs into the bowl with the cucumbers, chickpeas, and red onion.
    1/2 cup fresh dill, 1/4 cup fresh parsley
  4. In a separate small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, and Dijon mustard. Add the minced garlic. Season generously with salt and freshly ground black pepper to your preference. Whisk or shake the ingredients until they are well emulsified and form a cohesive dressing.
    1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, to taste salt, to taste freshly ground black pepper
  5. Pour the prepared dressing over the ingredients in the large mixing bowl. Gently toss everything together, ensuring that all the components are evenly coated with the zesty dressing. Be mindful not to overmix, which can cause the cucumbers to become watery.
    1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, to taste salt, to taste freshly ground black pepper
  6. For the best flavor, cover the bowl and refrigerate the Cucumber Chickpea Dill Salad for at least 15-20 minutes. This allows the flavors to meld beautifully and the salad to chill thoroughly. Before serving, give it another gentle toss.

Notes

Stores well in the refrigerator for up to 3-4 days in an airtight container. Best enjoyed cold. Refresh with an extra squeeze of lemon juice or drizzle of olive oil if it becomes dry. Freezing is not recommended.