Sumac-Spiced Chickpea Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant, protein-packed salad featuring tender chickpeas and fresh herbs, balanced with bright lemon and earthy sumac. This Middle Eastern recipe (vegetarian, gluten-free), ready in about 20 minutes, pairs chickpeas, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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) chickpeas
• 1 medium, peeled and diced cucumber
• 1, seeded and finely chopped red bell pepper
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped fresh dill
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp sumac
• 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 bowl, combine drained chickpeas, diced cucumber, chopped bell pepper, and sliced red onion.
2. Step 2: Whisk together lemon juice, olive oil, sumac, salt, and black pepper until emulsified.
3. Step 3: Pour dressing over chickpea mixture and toss gently until evenly coated, ensuring chickpeas are well-distributed.
4. Step 4: Fold in chopped dill and let sit for 15 minutes to allow flavors to meld before serving.