Cold Marinated Chickpea and Cucumber Salad with Lemon-Dill Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A refreshing, tangy salad combining tender chickpeas and crisp cucumbers tossed in a zesty lemon-dill dressing, perfect for an outdoor picnic. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 15 minutes blends cooked chickpeas, finely minced red onion, chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked chickpeas
• 1 large, diced into 1/2-inch cubes English cucumber
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh dill
• 3 tbsp, freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium bowl, combine 2 cups cooked chickpeas, 1 large English cucumber diced into 1/2-inch cubes, 1/4 cup finely minced red onion, and 2 tbsp chopped fresh dill.
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified and fragrant.
3. Step 3: Pour the lemon-dill dressing over the chickpea mixture and toss gently to coat all ingredients evenly. Refrigerate for at least 30 minutes before serving to let flavors meld.