No-Cook Chickpea Salad with Lemon-Dill Dressing
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 (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does No-Cook 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 No-Cook 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 canned chickpeas from drying out.
Can I substitute ingredients in No-Cook 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 No-Cook 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 No-Cook Chickpea Salad with Lemon-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
