This Spring Chickpea Salad is a vibrant, nutrient-packed dish that’s perfect for warm weather. With a medley of crisp veggies like cucumber, bell pepper, and peas, this salad offers a fresh and satisfying crunch. The addition of tender chickpeas boosts protein content, while black olives and cherry tomatoes provide bursts of flavour.
What makes this salad stand out is the lemon-dill vinaigrette, a zesty and herbaceous dressing that ties everything together. The final touch? A sprinkle of Saffron Road Salt and Pepper Crunchy Chickpeas for extra texture and a deliciously savoury finish. It's light, refreshing, and ideal as a healthy lunch or side dish at a spring gathering. We love it for its simplicity, versatility, and how it celebrates fresh, seasonal produce.
Let's go!
25 minutes prep time | serves 6
- Make the salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, celery, red onion, olives, peas and tomatoes. Season with salt and pepper.
- Make the vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, and dill. Close the jar and shake until emulsified, then season with salt and pepper.
- Dress the salad with vinaigrette just before serving. Garnish with extra Dill and top with Saffron Road Salt and Pepper Crunchy Chickpeas for a satisfying crunch.
Ingredients
For the Salad:
- 2 (15-oz.) can Chickpeas, drained and rinsed
- ½ English Cucumber - diced (or 2 Persian Cucumbers)
- 1 Red Bell Pepper - diced
- ½ Cup chopped Celery plus leaves, (bout 2 ribs)
- ½ Red Onion - thinly sliced
- ½ Cup sliced Black Olives
- ½ Cup Green Peas
- 10 Cherry Tomatoes -halved
- Kosher salt
- Freshly ground black pepper
For the Lemon-dill Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/4 cup. white wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped dill (plus more for garnish)
- Kosher salt
- Freshly ground black pepper
What do you think?