Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing Mediterranean chickpea salad dressed in a zesty lemon-dill vinaigrette, perfect for a light, low-sodium meal. This Mediterranean low-carb recipe (low sodium), ready in about 15 minutes, pairs canned chickpeas, rinsed and drained, cucumber, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 can (15 oz) canned chickpeas, rinsed and drained
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/4 tsp black pepper
• 1/4 tsp kosher salt

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 1 can (15 oz) rinsed and drained chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh dill.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Let it rest for 10 minutes at room temperature for flavors to meld before serving.