Lemon-Dill Chickpea Salad with Cucumber & Radishes

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

A refreshing, protein-packed salad with creamy mashed chickpeas, crisp vegetables, and a zesty lemon-dill dressing. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs canned chickpeas, large lemon, fresh dill 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 280 calories and feeds 2, 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

• 15 oz canned chickpeas
• 1 large lemon
• 2 tbsp fresh dill
• 1/4 cup red onion
• 1/2 medium cucumber
• 4 oz radishes
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Drain and rinse 15 oz canned chickpeas. Place 1/2 cup chickpeas in a bowl and mash with a fork until mostly smooth but still slightly chunky.
2. Step 2: Finely chop 1/4 cup red onion, 1/2 medium cucumber (peeled and diced), and 4 oz radishes (sliced thinly).
3. Step 3: Zest 1 large lemon and squeeze 1 tbsp juice into the mashed chickpeas. Add 2 tbsp chopped fresh dill, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Mix until well combined.
4. Step 4: Fold in remaining whole chickpeas and the chopped vegetables until evenly distributed.
5. Step 5: Chill for 30 minutes to let flavors meld. Taste and adjust salt/lemon if needed before serving cold.