Lemon-Dill Chickpea Salad with Toasted Almonds
A bright, protein-packed salad featuring creamy chickpeas, fresh herbs, and crunchy almonds, perfect for lunch or a light dinner. This mediterranean-inspired salads (high-protein, gluten-free) ready in about 15 minutes pairs juiced lemon, finely chopped fresh dill, diced 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 320 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
- 1 (15 oz) can, drained and rinsed chickpeas
- 1, juiced lemon
- 3 tbsp finely chopped fresh dill
- 1/4 cup diced red onion
- 1/4 cup sliced toasted almonds
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine drained chickpeas, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Mash roughly with a fork until mostly creamy but still slightly chunky.
- Step 2: Stir in 1/4 cup diced red onion, 3 tbsp fresh dill, and the juice of 1 lemon until well combined. Taste and adjust seasoning.
- Step 3: Gently fold in 1/4 cup sliced toasted almonds just before serving to maintain crunch. Let sit for 10 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Chickpea Salad with Toasted Almonds take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Chickpea Salad with Toasted Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep juiced lemon from drying out.
Can I substitute ingredients in Lemon-Dill Chickpea Salad with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Chickpea Salad with Toasted Almonds for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Chickpea Salad with Toasted Almonds high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
