Chickpea Salad
Prep time
Total time
A healthy mix of chickpeas, cucumber, tomato and green pepper is tossed together in a light lemon dill vinaigrette.
Recipe type: Salad
Serves: 4-6
Salad Ingredients
  • 2 15.5 ounce cans chickpeas, drained and rinsed
  • ½ cucumber, peeled, seeds removed and chopped
  • 2 tomatoes, chopped
  • 1 green pepper, chopped
  • Feta cheese, crumbled
  • 1 tablespoon plus 2 teaspoons minced fresh dill
  • 2 tablespoons minced fresh parsley
  • ¼ plus ⅛ cup olive oil
  • Zest and juice from 1 lemon
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon sugar
  1. In a medium bowl add chickpeas, cucumber, tomato, green pepper and feta .
  2. In a small bowl add all of the vinaigrette ingredients and whisk.
  3. Add vinaigrette to the salad and gently toss.
Salad keeps in refrigerator for 3 days in an airtight container. Add a little red onion for additional flavor if you would like. Great for lunch or as a side dish.
Recipe by Stuck On Sweet at