Cucumber Chickpea Salad with Lemon Dill Dressing

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.

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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

1. In a mixing bowl, add dressing ingredients.
2. Whisk until well combined, then refrigerate while preparing salad.
3. Drain and rinse chickpeas, then remove shells by rolling together between hands and picking shells out.
4. In a large mixing bowl, add chickpeas, cucumber, and pepper. Mix thoroughly.
5. Add dressing and toss until combined.
6. Top with remaining feta and serve.

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