This flavorful Lemon and Dill Chickpea Salad combines the power of chickpeas with refreshing cucumbers and juicy tomatoes all tossed in an easy homemade vinaigrette dressing. Perfect to make ahead for picnics, potlucks or have on-hand for an easy, nutritious weekday lunch.
Homemade Chickpea Salad
This easy summer salad is a delicious and healthy dish that is perfect for lunch or dinner. Chickpeas are inexpensive, loaded with protein and are a versatile base for a variety of salads.
Here's the ingredients you'll need to make the chickpea salad recipe:
- Chickpeas. rinsed and drained.
- English Cucumber. Use these as they are a seedless variety of cucumbers.
- Tomatoes. Diced, or sliced in half if using cherry tomatoes.
- Avocados. I love adding avocados to this salad, but it is completely optional!
Ingredients needed for the homemade lemon & dill vinaigrette:
- Oil. I use avocado oil.
- Fresh Squeezed Lemon Juice
- Dijon Mustard
- Fresh Dill
- Garlic cloves
- Honey
- Salt & Pepper
How to Make this nutritious salad!
- Combine chickpeas and veggies in a medium sized bowl.
- Mix all of the dressing ingredients in a glass jar. Cover and shake.
- Pour desired amount of dressing over the veggies and toss well. Reserve any leftover dressing in the fridge to use at another time or add more to refresh before servng.
- Enjoy right away, or store in the fridge for a few hours/overnight to allow the flavors to meld. Stir occasionally.
Have you tried this recipe? Be sure to tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Lemon & Dill Chickpea Salad
This flavorful Lemon and Dill Chickpea Salad combines the power of chickpeas with refeshing cucumbers, juicy tomatoes and creamy avocados that are all tossed in an easy homemade dressing. Perfect to make ahead for picnics, potlucks or have on-hand for an easy, nutritious lunch.
Servings: 4 -6
Ingredients
Salad
- 2 cans Chickpeas drained and rinsed
- 1 English Cucumber diced
- 2 Tomatoes chopped small
- 1 Diced avocado optional-add right before serving so it doesn't brown
Dressing
- โ cup grapeseed oil or any neutral tasting oil of your choice
- ยผ cup fresh squeezed lemon juice
- 2 teaspoon dijon mustard
- ยผ cup fresh dill
- ยฝ teaspoon salt
- ยผ teaspoon pepper
- 1 clove garlic minced
- 1 tablespoon honey
Instructions
- Combine chickpeas and veggies in a medium sized bowl.
- Mix all of the dressing ingredients in a glass jar. Cover and shake.
- Pour desired amount of dressing over the veggies and toss well. Reserve any leftover dressing in the fridge to use at another time or add more to refresh before servng.
- Enjoy right away, or store in the fridge for a few hours/overnight to allow the flavors to meld. Stir occasionally.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!
Looking for more summer salads? Check out these recipes!
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