Best Cucumber Chickpea Salad With Dill Recipes

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CUCUMBER SALAD WITH DILL AND CHICKPEAS

Cucumber Salad With Dill And Chickpeas image

This cooling and refreshing cucumber chickpea salad is the perfect healthy summer side! It includes cucumbers, tomatoes, chickpeas, dill, yogurt and seasoning. Serve for lunch, dinner, BBQs or as a side.

Provided by Alisa Infanti | The Delicious Spoon

Categories Salad Side Dish

Time 20m

Number Of Ingredients 11

Ingredients

2 large cucumbers (peeled, quartered and sliced to 1" thick. About 4 cups)
1 can chickpeas (796 ml )
1/2 cup red onion ( slivered)
1/2 pint grape tomatoes (halved)
1/2 cup greek yogurt
2 tbsp red wine vinegar
2 tsp lemon juice
3/4 tsp garlic powder
1 1/2 tbsp fresh dill (chopped)
1 tsp salt
1/2 tsp black pepper

Steps:

Chop peel and chop cucumbers. Then chop tomatoes in half and thinly slice cucumbers. Rinse chickpeas and shake excess water or pat them dry using a paper towel. Add all of the ingredients to a bowl.
In a small bowl whisk together Greek yogurt, vinegar, lemon juice, garlic powder, salt, pepper and dill until well combined.
Then pour the dressing over salad and toss the ingrdients until everything is evenly coated. Serve this salad cold.

Nutrition Facts : ServingSize 182 g, Calories 88 kcal, Carbohydrate 14.4 g, Protein 5.3 g, Fat 1.3 g, SaturatedFat 0.1 g, Cholesterol 1 mg, Sodium 486 mg, Fiber 3.8 g, Sugar 4.5 g, UnsaturatedFat 0.6 g

EASY CHICKPEA SALAD WITH LEMON AND DILL

Easy Chickpea Salad with Lemon and Dill image

This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 15m

Yield Makes approximately 6 (1/2 cup) servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
1 medium thin-skinned cucumber, often called hothouse or English
6 small tomatoes
1 1/2 ounces feta cheese (substitute crumbled goat cheese)
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
Salt and fresh ground black pepper

Steps:

Open, drain and rinse the chickpeas, and then add to a large bowl.
Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

CUCUMBER CHICKPEA SALAD WITH DILL

Cucumber Chickpea Salad with Dill image

A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

Provided by iewe7726

Categories Egyptian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas, drained
1 cup tomatoes, chopped
1/2 cup onion, minced
1/2 cup celery, chopped
1 cucumber, chopped
2 teaspoons garlic, minced
1 teaspoon dill weed
salt & pepper
3 teaspoons red wine vinegar
1/2 cup olive oil