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Fresh Greek Chickpea Salad Recipe with Easy Zesty Lemon Dill Dressing

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A quick, fresh, and wholesome Greek chickpea salad with a zesty lemon dill dressing, perfect for busy evenings or casual get-togethers. This salad combines crisp cucumbers, briny olives, creamy feta, and a punchy dressing for a satisfying and flavorful meal.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 1 large cucumber, diced (English cucumber recommended)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep the veggies and herbs: rinse and dry cucumber, tomatoes, and herbs. Dice cucumber, halve cherry tomatoes, thinly slice red onion, chop parsley and dill finely.
  2. Drain and rinse chickpeas under cold water to remove excess sodium and canned flavor.
  3. Make the lemon dill dressing: whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, and fresh dill until emulsified. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine chickpeas, cucumber, tomatoes, onion, olives, parsley, and dill. Pour dressing over and toss gently until evenly coated.
  5. Add crumbled feta cheese last, folding it in carefully to maintain texture.
  6. Serve immediately or refrigerate for 15-20 minutes to let flavors marry. If chilled, add a splash of olive oil or lemon juice before serving if needed.

Notes

Use fresh dill for best flavor; dried dill can substitute at one-third the amount. Rinse canned chickpeas well to reduce canned flavor and sodium. Soaking onion slices in cold water for 5 minutes mellows sharpness. Dressing can be made up to 3 days ahead and stored in fridge. Serve salad chilled or at room temperature. Add feta just before serving for best texture if storing salad.

Nutrition

Keywords: Greek chickpea salad, lemon dill dressing, easy salad recipe, healthy salad, Mediterranean salad, vegetarian salad, gluten-free salad

Find it online: https://yumnode.com/fresh-greek-chickpea-salad-recipe-with-easy-zesty-lemon-dill-dressing/