No-Cook Chickpea Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A refreshing no-cook chickpea salad featuring bright lemon and fresh dill, perfect for a quick healthy lunch or side dish. This Mediterranean-inspired no-cook recipe (vegetarian, gluten free), 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 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

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