Greek Chickpea Salad with Lemony Dill Dressing

This simple, fast and gratifying Greek salad is delicious when you may be craving greens, crunchy things and refreshment. If you thought you liked the tang and crunch of a Greek salad before … imagine the heaven of a deliciously marinated chickpea salad conveniently waiting for you in the fridge after a long day at work. Enjoy!!

Total Time: 35 minutes | Yield: 4 side portions, 2 as a main dish


[For the Greek Chickpea Salad]

1 can chickpea
1 red bell pepper, small diced
1 mini cucumber, small diced
1/4 cup red onion, halved and thinly sliced
1/4 cup flat leaf parsley, finely chopped
1/4 cup moroccan sun-dried olives/kalamata olives
Juice from 1/2 of a lemon
salt and black pepper

[For the Lemony Dill Dressing]

1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1 clove of garlic, finely minced
1/4 cup + 1 tbsp olive oil
2 tbsp fresh dill, finely minced
salt and black pepper

Optional: Greek feta cheese, radishes, fresh basil

  1. In a medium bowl, add the sliced onions and the lemon juice. Set aside while you prepare the rest of your ingredients. Strain before using.
  2. In another medium bowl, add the lemon juice, red wine vinegar, garlic, olive oil, and dill. Season with salt and pepper, whisk well to combine.
  3. In a large bowl add the chickpeas, red bell pepper, cherry tomatoes, olives, parsley, and red onion. Pour the lemony dill dressing over the salad and toss to combine. Season with salt and pepper.
  4. Enjoy right away at room temperature.

Tip: Can be stored in the fridge for 3-4 days.


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Wednesday, 22 November 2017

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