Fresh & Easy Chickpea Salad with Feta and Dill

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This recipe for a fresh chickpea salad with feta and dill is a total showstopper, proving that simple, wholesome ingredients can come together to create a vibrant and delicious meal. It’s the perfect no-cook option for a light lunch or a refreshing side dish that’s packed with flavor, thanks to all those fresh veggies and tangy dressing.

Hey there, friend! Can we just talk about how amazing it is when you can whip up a meal that looks and tastes gourmet but takes less than 15 minutes? This chickpea salad is exactly that. It’s bright, zesty, and filled with crisp, juicy flavors from the fresh cucumber and tomatoes. It’s my go-to when I want something healthy and satisfying without turning on the stove.

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Key Takeaways

Incredibly Fresh: This isn’t your average heavy salad. It’s light, bright, and perfect for a warm day.
Full of Texture: You get a fantastic mix of creamy chickpeas, crunchy cucumbers, juicy tomatoes, and salty feta.
Super Versatile: This salad works great as a main dish, a side for a barbecue, or a quick lunch. For more great lunch ideas, you have to check out my recipe for healthy turkey taco bowls—it’s another one of my easy favorites.

Why You’ll Love This Chickpea Salad

The perfect blend of flavors. The sharp tang of the lemon and Dijon mustard cuts through the richness of the chickpeas and feta, making every bite taste so clean and refreshing.
It’s a beautiful dish. The vibrant colors of the red tomatoes, green cucumber, and white feta make this salad look as good as it tastes.
It’s packed with wholesome goodness. This salad is loaded with fiber from the chickpeas and vitamins from the fresh veggies, making it a great source of plant-based nutrition to keep you feeling full and energized.
The texture is beyond satisfying. The creaminess of the mashed chickpeas with the crunch of the vegetables is a combination you’ll crave.
It’s a fantastic no-fuss, no-heat meal for those days when you don’t want to turn on the stove. If you love quick and easy meals like this, you’ll also love my buffalo chicken wraps.

Food or Cultural Background

This recipe always brings me back to a farmer’s market I used to visit every Saturday in the summer. I’d walk through the stalls, picking up the freshest cucumbers, tomatoes that were still warm from the sun, and a big bunch of fragrant dill. The feta I’d get from a local dairy farm.

I still remember the first time I made this salad with all those fresh-from-the-farm ingredients. It wasn’t just a meal; it was a celebration of summer and the incredible flavors that come from simple, real food. It’s a testament to how the quality of your ingredients can truly make or break a dish.

The best part is that it’s still just as easy to make today, even if you’re using ingredients from the grocery store. For another hearty and classic meal that feels just like home, you can’t go wrong with my recipe for the best stuffed shells with ground beef.

Ingredients for Chickpea Salad

Ingredient	Notes/Substitutions
2 (15oz) cans chickpeas	Or 3 cups (500g) cooked chickpeas.
1 medium thin-skinned cucumber	Hot house or Persian cucumbers work best.
6 small tomatoes	Cherry tomatoes or grape tomatoes, halved.
1/4 cup fresh dill or mint	Use one or the other, or a combination!
2 ounces (55g) feta cheese	Crumbled.
1 teaspoon Dijon mustard	Essential for the dressing.
1/2 teaspoon honey or maple syrup	Or more to taste.
1/4 cup fresh lemon juice	About 1 to 2 lemons.
1/4 cup extra-virgin olive oil	Gives the salad a smooth, rich texture.
Salt and fresh ground black pepper	To taste.

Equipment Needed

A large mixing bowl
A small bowl (for the dressing)
A whisk
A cutting board
A knife
A can opener
Measuring cups and spoons

How to Make Chickpea Salad Step-by-Step

Make the Dressing: In a small bowl, whisk together the Dijon mustard, honey, and fresh lemon juice. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified and creamy. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Prep the Ingredients: Drain and rinse the canned chickpeas, then add them to your large mixing bowl. Chop the cucumber and tomatoes, and coarsely chop the fresh dill or mint.
Combine: Add the chopped cucumber, tomatoes, and fresh herbs to the bowl with the chickpeas.
Dress the Salad: Pour the prepared dressing over the chickpea mixture.
Add the Feta: Crumble the feta cheese directly over the top of the salad.
Toss and Season: Toss everything together gently until all the ingredients are evenly coated. Taste the salad and adjust the seasoning with more salt or pepper if needed.
Serve and Enjoy! Your salad is ready to serve immediately, but it also tastes great after chilling in the fridge for a bit. Looking for more simple meals? My easy pumpkin cobbler is a dessert that comes together just as easily!

Expert Tips for the Best Results

Don’t skip the rinse! Rinsing the canned chickpeas thoroughly helps remove the briny flavor and starchy film, giving your salad a clean, fresh taste.
Use the best ingredients you can. Because this salad has such simple flavors, the quality of your ingredients really shines through. Fresh dill and high-quality olive oil are game-changers.
Balance is key. Taste the dressing before you add it to the salad. You can always add a little more honey for sweetness or lemon juice for extra tang to get it just right. Speaking of balance, my rotisserie chicken and mushroom soup is another dish that relies on perfectly balanced flavors.
Wait to add the feta. Add the feta last and toss it gently. This helps prevent it from breaking down too much and becoming mushy.

What to Serve With This Chickpea Salad

As a Main Dish: Serve this salad on its own for a light and refreshing meal.
With Grilled Meats: It makes a fantastic side dish for grilled chicken, steak, or salmon.
In a Wrap: For a quick lunch, scoop some into a tortilla with a few spinach leaves. If you love a good wrap, you’ll definitely want to try my stuffed french toast!
On a Sandwich: Use it as a filling for a delicious vegetarian sandwich.

Storing and Reheating Tips

Storage: This chickpea salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Note: The cucumber and tomatoes will start to release liquid over time, which can make the salad a little watery, but it will still be delicious. I don’t recommend freezing this recipe.

Nutrition Facts

Nutrient	Amount Per Serving (Estimated)
Calories	320 kcal
Total Fat	22 g
Saturated Fat	5 g
Sodium	480 mg
Total Carbohydrate	23 g
Dietary Fiber	7 g
Protein	10 g

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Chickpea Salad

What’s the difference between garbanzo beans and chickpeas?

They are exactly the same! “Garbanzo bean” is the Spanish name for the legume, while “chickpea” is the English name.

What kind of cucumber is best for chickpea salad?

I recommend using a thin-skinned cucumber like a Persian or hot house cucumber. They have a milder flavor and fewer seeds, which keeps the salad from getting watery.

Can I use dried herbs instead of fresh?

For this recipe, I highly recommend using fresh dill or mint. The flavor of fresh herbs is much more vibrant and aromatic, which is what makes this salad so delicious.

Is chickpea salad healthy?

Yes! This salad is a great source of protein and fiber from the chickpeas, and it’s packed with vitamins from the fresh vegetables. It’s a wonderful, healthy, and satisfying meal. For another great healthy meal, be sure to check out my one pot chicken dinner.

Final Thoughts

I hope you love this fresh and vibrant chickpea salad as much as I do. It’s one of those recipes that proves healthy eating can be both easy and delicious. If you give it a try, please snap a photo and tag me on social media! And when you’re in the mood for another simple but tasty recipe, my apple cheesecake no-bake is always a great choice for dessert.

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