Lemon-Dill Cucumber and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A crisp, tangy cucumber salad with protein-rich chickpeas and fresh dill, dressed with lemon juice and olive oil for a light picnic side. This mediterranean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs chopped fresh dill, freshly squeezed lemon juice, extra virgin olive oil 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 180 calories and feeds 4, 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 medium, diced into 1/2-inch cubes cucumber
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp, chopped fresh dill
• 3 tbsp, freshly squeezed lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 2 medium cucumbers diced into 1/2-inch cubes with 1 can (15 oz) drained and rinsed chickpeas.
2. Step 2: Add 2 tbsp chopped fresh dill to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until well blended.
4. Step 4: Pour the lemon dressing over the cucumber and chickpeas, tossing gently to coat all ingredients. Chill the salad for at least 20 minutes before serving to allow flavors to meld.