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. Naturally gluten free and plant-based.
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.
Plus, this recipe requires zero cooking-just some chopping, mixing, and you're done. It's ideal for hot days when you want to keep your kitchen cool or when you're short on time but still want something nourishing.
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
Optional add-ins: For an extra creamy texture, fold in diced avocado. You can also toss it over leafy greens or quinoa to make it more of a main dish.
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.
Meal Prep and Storage
This salad holds up beautifully in the fridge for up to 4 days, making it perfect for weekly meal prep. In fact, it gets better as it sits, allowing the lemon and dill to infuse the chickpeas and veggies even more.
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
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.
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