Easy chickpea salad recipe with lemon, fresh dill, crisp cucumber and tomatoes that’s quick to make and can be made in advance. Super easy, serves 4-5 and ready in under 20 minutes.


Total Time           15 min

Serves                4-5


  • 2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
  • 1 medium thin-skinned cucumber, often called hothouse or English
  • 6 small tomatoes
  • 1-1/2 ounces feta cheese
  • 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
  • Salt and freshly ground black pepper


  • Open, drain and rinse the chickpeas, and then add to a large bowl.


  • Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.


  • In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste.


  • Pour the dressing over the salad and toss.


Recipe Sourced From Inspired Taste

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