Last updated on May 17th, 2020 at 05:17 pm
Here’s a delicious way to eat more veggies and protein at the same time. This Cucumber Chickpea Salad with Lemon Dill Dressing is light and fresh-tasting, but still fills you up. It makes a nice side dish, of course, or it can be a meal in itself.
This tasty salad keeps well in the refrigerator, so I like to make it early in the week and enjoy it for a couple of days. It would be the perfect dish to take to a picnic or potluck too. Enjoy!
Add dressing ingredients to a mixing bowl, and whisk together. Then toss with salad ingredients to combine. Keep reading for the complete recipe.

Cucumber Chickpea Salad with Lemon Dill Dressing
Ingredients
Salad
- 2 - 14 ounce can chickpeas.
- 1 large cucumber peeled and diced
- 1 large yellow bell pepper seeded and diced
- 2 ounces feta cheese crumbled
Dressing
- 4 tablespoons olive oil
- Juice of one lemon
- 2 ounces feta cheese crumbled
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- In a mixing bowl, add dressing ingredients.
- Whisk until well combined, then refrigerate while preparing salad.
- Drain and rinse chickpeas, then remove shells by rolling together between hands and picking shells out.
- In a large mixing bowl, add chickpeas, cucumber, and pepper. Mix thoroughly.
- Add dressing and toss until combined.
- Top with remaining feta and serve.
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Shannon Holmes
This sounds good, thanks for posting.