Sun-Drenched Chickpea Salad with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, protein-packed salad featuring mashed chickpeas, crisp vegetables, and a zesty lemon-dill dressing that’s ready in 15 minutes. This mediterranean-inspired vegetarian ready in about 15 minutes blends (1 can), drained and rinsed chickpeas, medium, zested and juiced lemon, fresh, finely chopped dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 285 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 15 oz (1 can), drained and rinsed chickpeas
• 1 medium, zested and juiced lemon
• 2 tbsp fresh, finely chopped dill
• 1 medium, diced into 1/4-inch cubes cucumber
• 1/2 medium, finely diced red bell pepper
• 1/4 cup, finely minced red onion
• 3 tbsp olive oil
• 1/4 cup, crumbled feta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, mash 15 oz drained chickpeas with a fork until mostly smooth but still slightly textured, then stir in 2 tbsp lemon juice, 2 tbsp fresh dill, and 1/2 tsp salt until well combined.
2. Step 2: Add 1/4-inch-diced cucumber, 1/2 medium diced red bell pepper, and 1/4 cup minced red onion to the chickpea mixture, then drizzle with 3 tbsp olive oil and toss gently until evenly coated.
3. Step 3: Squeeze 2 tbsp lemon juice over the salad, sprinkle with 1/4 cup crumbled feta cheese, and season with 1/4 tsp black pepper, mixing until the flavors meld and the dressing coats all ingredients.