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Lemony Chickpea & Cucumber Salad with Dill

Lemony Chickpea & Cucumber Salad with Dill

The perfect summer side! This easy salad is packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Course Salad
Cuisine American
Servings 6 servings


  • 1 large cucumber seeds removed, sliced into half moons
  • 1 small red onion thinly sliced
  • 1 pint/container cherry tomatoes halved
  • 1 (15 oz) can chickpeas drained and rinsed


  • 1/4 cup olive oil
  • 1-2 cloves garlic minced
  • 2-3 tbsp lemon juice from one whole lemon
  • 1 tbsp stone ground mustard
  • 1 tsp maple syrup or agave
  • 1/4 cup fresh dill
  • 1/2 tsp kosher salt to taste
  • freshly ground black pepper to taste


  • Prepare the cucumber, onion, tomatoes, and chickpeas. Set aside.
  • Whisk together dressing ingredients in the bottom of a large bowl. Pour in the veggies and chickpeas.
  • Toss to combine, cover, and refrigerate for at least an hour before serving.
Keyword chickpea salad, cucumber chickpea salad, cucumber salad