Lemon-Dill Greek Chickpea Salad with Feta

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A refreshing, protein-rich salad featuring tender chickpeas, crisp cucumber, tangy feta, and bright lemon-dill dressing. This Greek-inspired vegetarian recipe, ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch cubes cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups drained and rinsed canned chickpeas, 1 medium diced cucumber (1/2-inch cubes), 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon-garlic dressing over the salad, tossing gently to coat all ingredients evenly.
4. Step 4: Fold in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh dill for a bright, savory finish.
5. Step 5: Chill the salad in the refrigerator for 15 minutes before serving to meld flavors.