Chickpea Lemon Dill Salad
This chickpea lemon dill salad is very easy to prepare and incredibly delicious. Chickpeas are a good source of both protein and fiber. This makes them great for those trying to cut down their meat intake. This chickpea salad includes fresh lemon juice and dill. It also calls for agave or honey for a touch of sweetness, but this is optional, depending on personal preference. Olive oil can be optional as well. If you’re trying to cut down your oil intake, feel free to use whole olives instead. This salad can last a few days in the fridge and so it can be made in advance for a quick lunch or snack. It is healthy and stays fresh, making it perfect for any event.
I use cucumber, tomatoes and creamy feta crumbles to add flavors and refreshment. I like it that way, but use any combination of your favorite raw vegetables and please share your thoughts with me!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Chickpea Lemon Dill Salad
Ingredients
Salad
- 15 oz Chickpeas
- 2 oz Cucumber diced
- 8 Cherry Tomatoes diced
- ¼ cup Vegan Feta Cheese Crumbles
Dressing
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Fresh Dill minced
- 1 tsp Dijon Mustard
- 1 tsp Lime Juice
- 1 tsp Olive Oil
- ½ tsp Agave or Honey optional
Instructions
- In a small mixing bowl add salt, pepper, fresh dill, dijon mustard, lime juice, olive oil and agave or honey (optional) and mix it well together. Set aside or refrigerate.
- In a medium size mixing bowl add chickpeas, cucumber, tomatoes, and feta cheese along with the dressing and mix well together.
- Serve chilled.