Cucumber Chickpea Dill Salad
A refreshing and nutritious salad packed with crunchy cucumbers, hearty chickpeas, and aromatic dill, this dish is vibrant and easy to prepare, perfect for warm days.
Ingredients
Main Ingredients
- 2 cups cucumbers, diced Use Persian or English cucumbers for best texture.
- 1 can (15 oz) chickpeas, drained and rinsed These add protein and fiber.
- 1/4 cup red onion, finely chopped Provides a sharp flavor.
- 1/4 cup fresh dill, chopped Fresh dill enhances flavor.
- 1/2 cup cherry tomatoes, halved Optional ingredient for added color.
- 1/4 cup feta cheese, crumbled Optional for creaminess.
Dressing
- 2 tablespoons olive oil Adds richness.
- 1 tablespoon lemon juice Provides zest.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Wash the cucumbers under cold water and dice them into bite-sized pieces.
- Drain and rinse the chickpeas under running water.
- Finely chop the red onion and fresh dill.
- In a large mixing bowl, combine the diced cucumbers, chickpeas, red onion, dill, and cherry tomatoes if using.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad mixture and gently toss to coat.
Finishing Touch
- If desired, sprinkle crumbled feta cheese on top.
- Refrigerate the salad for 15 to 20 minutes before serving to allow flavors to meld.
- Give the salad a gentle toss before serving.
Notes
This salad can be customized with other ingredients like diced bell peppers, avocado, or herbs. Store leftovers in an airtight container and consume within three days.