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 .

Fresh & Easy Chickpea Salad with Feta and Dill

Description

A vibrant and easy chickpea salad recipe featuring fresh cucumbers, tomatoes, feta cheese, and a zesty lemon-dill dressing. Perfect for a quick, healthy lunch or a refreshing side dish.

Ingredients

Scale

2 (15oz) cans chickpeas or 3 cups (500g) cooked chickpeas

1 medium thin-skinned cucumber, like hot house or Persian, chopped

6 small tomatoes, chopped

1/4 cup coarsely chopped fresh dill or mint

2 ounces (55g) feta cheese

1 teaspoon Dijon mustard

1/2 teaspoon honey or maple syrup, or more to taste

1/4 cup (60ml) fresh lemon juice, 1 to 2 lemons

1/4 cup (60ml) extra-virgin olive oil

Salt

Fresh ground black pepper

Instructions

Make the dressing: In a large bowl, whisk the mustard, honey, lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the olive oil.
Make the salad: Open, drain, and rinse the chickpeas, then add them to the bowl with the dressing. Add the chopped cucumber, tomatoes, and dill. Crumble over the feta, then toss well.
Season and serve: Taste for seasoning and adjust with salt and/or pepper as needed. Serve immediately or chill before serving.

Notes

Expert Tips: Don’t skip rinsing the chickpeas. Use the best quality ingredients you can, as they really shine in this simple recipe. For the best texture, wait to add the feta until the very end and toss it gently.

Storage: Store in an airtight container in the refrigerator for up to 2 days. The salad is best fresh but will still be delicious.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 320 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Carbohydrates: 23 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 15 mg

Keywords: chickpea salad, vegetarian, feta, dill, healthy lunch, no-cook recipe, easy salad