Zesty Lemon-Dill Vinaigrette Salad with Crispy Chickpeas

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

A refreshing salad featuring crispy chickpeas and a bright lemon-dill dressing that balances tartness with freshness. This general-inspired salads ready in about 35 minutes pairs olive oil, lemon juice, chopped 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 240 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.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• 1 clove, minced garlic
• 4 cups mixed greens
• 1, diced 1/4-inch cucumber
• 1/2, thinly sliced red bell pepper
• 1 tbsp sherry vinegar
• 1/4 tsp salt

Instructions

1. Step 1: Pat chickpeas dry with paper towels, then toss with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading in a single layer.
2. Step 2: Bake at 400°F for 20 minutes until golden and crisp, flipping halfway, then let cool completely.
3. Step 3: Whisk 3 tbsp lemon juice, 2 tbsp chopped dill, 1 minced garlic clove, 1 tbsp sherry vinegar, and 1/4 tsp salt in a small bowl until emulsified.
4. Step 4: Toss 4 cups mixed greens, 1/4-inch diced cucumber, and 1/2 sliced red bell pepper with 3 tbsp dressing, then top with crispy chickpeas and drizzle with remaining dressing.