No-Cook Chickpea Salad with Lemon and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad made with mashed chickpeas, lemon, and fresh dill, perfect for a quick lunch or side dish. This mediterranean-inspired salads (vegan) ready in about 10 minutes pairs Canned chickpeas, Lemon, Fresh dill 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 300 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.

★ 4.2 (11 ratings) Prep: 10 min Serves 2 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mash 1 can (15 oz) drained and rinsed chickpeas with a fork until mostly smooth but slightly chunky.
  2. Step 2: Stir in 1 lemon juiced and zested, 2 tbsp chopped fresh dill, 1/4 cup finely diced red onion, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
  3. Step 3: Chill for 15 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does No-Cook Chickpea Salad with Lemon and Dill take to make?

Total time is about 10 minutes (10 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 No-Cook Chickpea Salad with Lemon and Dill?

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 canned chickpeas from drying out.

Can I substitute ingredients in No-Cook Chickpea Salad with Lemon and Dill?

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 No-Cook Chickpea Salad with Lemon and Dill 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 No-Cook Chickpea Salad with Lemon and Dill vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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