Fresh Chickpea Salad Recipe with Lemon and Dill
Try this Fresh Chickpea Salad Recipe with Lemon and Dill recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper
- 1/2 teaspoon honey
- 1 1/2 cups (227 grams) diced cucumber (we use hothouse variet
- 2 cups (170 grams) chopped small tomatoes
- two 15-ounce (425 grams) cans chickpeas drained and rinsed
- 1/4 cup (59 ml) lemon juice
- 1/4 cup (59 ml) olive oil
- 3 tablespoons chopped fresh dill
- 1/3 cup (28 grams) crumbled feta cheese
- Carbohydrate 0.48299374941805 g
- Cholesterol 0 mg
- Fat 0.058525 g
- Fiber 0.0578828112004402 g
- Protein 0.0818992187478813 g
- Saturated Fat 0.00355 g
- Serving Size 1 1 Serving (4g)
- Sodium 596.032656249972 mg
- Sugar 0.42511093821761 g
- Trans Fat 0.00348500000000001 g
- Calories 3 calories
Combine cucumber, tomatoes and the rinsed chickpeas in a large bowl.In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper then stir in the chopped dill.Add dressing and feta cheese to salad and toss until well mixed. Cover then refrigerate at least 15 minutes before serving giving time for all the flavors to come together.
