Cucumber Chickpea Dill Salad: A Refreshing Vegan Delight

Cucumber Chickpea Dill Salad is a light, crisp, and nutritious option packed with flavors and textures, perfect for any meal.

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Prep Time 15

Chilling Time 20

Total Time 35

Servings: 4 servings

Course: Lunch

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Cucumber Diced
1 can Chickpeas Drained and rinsed
0.5 large Red Onion Finely chopped
0.25 cup Fresh Dill Finely chopped
1 cup Cherry Tomatoes Optional, halved
0.5 cup Feta Cheese Optional, crumbled

For the Dressing

3 tablespoons Olive Oil Or avocado oil
1 tablespoon Lemon Juice Freshly squeezed
to taste Salt
to taste Pepper

Equipment

Mixing bowl
cutting board
knife
Whisk
fine mesh strainer

Method

Step-by-Step Instructions

Wash the cucumber, dice it into bite-sized pieces, and set aside.
Drain and rinse the chickpeas in a fine mesh strainer.
Finely chop the red onion and dill.
In a large mixing bowl, combine the diced cucumber, chickpeas, red onion, and dill. Add halved cherry tomatoes if using.
In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper until well blended.
Pour the dressing over the salad mixture and toss gently to combine.
Crumble feta cheese on top if desired and toss again to distribute.
Cover and refrigerate for 15-20 minutes before serving for optimal flavor.
Give it a gentle toss again before serving in a beautiful bowl.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Use the freshest ingredients for the best flavor. Dress the salad just before serving to maintain crispness.

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