Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ cup fresh dill, chopped
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin (optional, for extra depth)
Instructions
Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and mince the garlic. Chop the fresh dill and set everything aside.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, black pepper, and cumin until well combined.
In a large mixing bowl, combine the chickpeas, chopped vegetables, and fresh dill. Pour the dressing over the top and toss everything together until evenly coated.
Let the salad sit for 5 minutes to absorb the flavors. Serve immediately or refrigerate for later. Enjoy on its own, in a wrap, or over greens!
- Prep Time: 10 minutes
Nutrition
- Calories: 230
- Sugar: 3g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g