Description
A refreshing Lemon Dill Chickpea Salad with Baby Potatoes perfect for a light lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lb baby potatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/2 cup cucumber, diced
- Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes until tender. Drain and let cool.
- In a large bowl, combine the chickpeas, cooled potatoes, red onion, dill, and cucumber.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy.
Notes
- Make Ahead: Prepare the salad a few hours in advance for best flavor.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lemon dill chickpea salad, chickpea salad, baby potatoes, salad recipe, healthy salad, vegetarian, gluten-free, easy salad, lunch recipe, side dish