Cucumber & Chickpea Salad with Dill

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I really need to pick up my salad game on this blog.  It's really poor, if I want to be nice to myself.

I do make salads quite a bit in real life.  By "in real life", I mean that I don't set up photo shoots to take photos for this blog.  These are usually salads which I've already made several times before, or they're something that I've thrown together without an actual recipe to give guidance.  I've really become the queen of "clean out the fridge/pantry" salads.

But summer is now here!  It really did arrive, after rudely tempting us for so many weeks.  This summer is also quite brutal when it comes to the heat.  I'm not complaining because I'm still scarred from week after week of snow, sleet, and cold fronts earlier this year, but it's really time to ditch any sort of cooking on the stove or in an oven so we can focus on a lighter and healthier meal.

Something else I'm loving is chickpeas.  It's been a mild obsession for the past several weeks.  I've been making hummus like it's my job, and I've also been putting the chickpeas into quite a few salad recipes.  This particular Cucumber and Chickpea Salad recipe caught my eye because it also included cucumber and dill, as well as a nice and light dressing to complement everything.  I just couldn't resist!  So here we go...

Cucumber & Chickpea Salad with Dill
makes 4-6 servings

Print Recipe

  • 3 Persian cucumbers (or baby cucumbers), sliced 1/4-inch thick and quartered
  • 1/4 cup red onion, thinly sliced
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon fresh dill, chopped
  • 2-3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, to taste

1) In a large bowl, fold together the cucumber, red onion, beans, and dill.

2) In another bowl, whisk together the vinegar, olive oil, salt, pepper, and red pepper flakes, if using.  Pour the dressing over the salad and toss to incorporate.

3) Taste and add more salt and pepper if desired.  Serve immediately, or chill in the refrigerator before serving.

--recipe slightly adapted from Big Flavors from a Tiny Kitchen

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