Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing
A refreshing Mediterranean chickpea salad dressed in a zesty lemon-dill vinaigrette, perfect for a light, low-sodium meal. This mediterranean-inspired low carb (low sodium, mediterranean) ready in about 15 minutes pairs medium, diced cucumber, halved cherry tomatoes, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 can (15 oz) canned chickpeas, rinsed and drained
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh dill
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing 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 Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing?
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 medium, diced cucumber from drying out.
Can I substitute ingredients in Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing?
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 Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Low-Sodium Mediterranean Chickpea Salad with Lemon-Dill Dressing low sodium?
Yes — this recipe is tagged low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazingly light and packed with flavor. I'll be making this weekly.
- ★★★★★
Made this for a picnic and everyone loved it. So refreshing and healthy!
- ★★★★★
This salad is my new favorite! The lemon-dill dressing is perfect and the chickpeas are so flavorful without salt.
