My tangy chickpea salad checks all the right boxes. It is yummy, visually appealing and so easy and quick to assemble. Not just that, it is also a complete meal. It’s packed with proteins and fibres and everything good. In fact, on days that I want to eat light, this is my go to recipe. On days when I am short on time, this is my star recipe. And that’s because, even though not heavy, this salad keeps me full. Moreover, it is incredibly delicious for such a simple salad! I even make this when I am entertaining guests. And everybody has always wanted more. I know, most of us wouldn’t talk this way about a salad. But believe me, you gotta try this one out. And you will then know what I mean. Salad lover or not, you will fall for this one, surely.
After all, this chickpea salad, has also got cucumbers, olives, red onions and cherry tomatoes. So, what’s not to like about it? Did I talk about it’s delicious dressing? The lemony dill dressing this beauty has got, packs the right punch. With chili olive oil, fresh dill and loads of fresh lemon juice, this is a treat. I feel, lemon and dill make a delectable combination. Nonetheless, you could also add mint, parsley or basil.
Also see,
Chicken tikka salad with baby spinach
Loads of choices
When it comes to adding other vegetables/fruits with the chickpeas in this salad, you can customize it the way you like. I, generally, add crunchy English cucumbers and red onions along with some pitted green olives and cherry tomatoes. However, you could also mix in some colourful bell peppers, black olives and even avocados. While I have kept my tangy chickpea salad dairy free, you can top yours up with some crumbly feta cheese too. And when talking about cheese, you can add as much or as little as you wish. As far as the chickpeas are concerned, you could use either the canned ones or the home cooked ones. I have cooked some at home for my salad.
Now it is time for the recipe. I hope you will give this easy and quick salad a try soon. It will need less than 15 minutes of your time. You can enjoy your tangy chickpea salad chilled or even at room temperature. Either way, it tastes delicious.
Eat hearty!
Tangy chickpea salad
Ingredients
- 2 cup chickpeas cooked/canned
- 1 cup English cucumbers deseeded and diced
- 1 cup cherry tomatoes halved
- 1 cup pitted green olives halved
- ½ cup red onions finely chopped
For the salad dressing
- ¼ cup chilli olive oil or regular extra virgin olive oil
- ¼ cup fresh dill chopped
- 3-4 tbsp lemon juice
- 1 tsp honey
- salt to taste
Instructions
- Mix all the dressing ingredients and set aside. If you using regular olive oil, you can also add some chilli flakes and/or crushed black pepper
- In a large mixing bowl add the chickpeas, cucumbers, onions and olives
- Now pour the dressing over the chickpeas and vegetables
- Gently toss and mix the salad so that the dressing coats everything well
- Garnish with some more fresh dill
- You can serve you tangy chickpeas salad chilled or just as is. Enjoy!
Notes
- You could also add some crumbled feta cheese to the salad too
- tbsp - tablespoon
- tsp - teaspoon
