Cucumber-Dill Chickpea Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing, protein-packed salad with creamy chickpeas, crisp cucumbers, and a bright dill-lemon dressing. Perfect for hot days or meal prep. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs canned chickpeas, medium cucumber, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cans canned chickpeas
• 2 medium cucumber
• 1/2 cup red onion
• 3 tbsp fresh dill
• 1 lemon
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Drain and rinse 2 cans chickpeas thoroughly, then pat dry with a clean kitchen towel. Finely chop 2 medium cucumbers (peeled and seeded) and 1/2 cup red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, juice of 1 lemon, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: In a large bowl, combine chickpeas, chopped cucumber, and red onion. Pour dressing over and toss gently until evenly coated.
4. Step 4: Stir in 3 tbsp fresh dill, then chill for at least 30 minutes to let flavors meld. Taste and adjust salt or lemon as needed before serving.