Creamy Lemon Dill Chickpea Salad (Printable)

Tender chickpeas with crisp vegetables in creamy lemon-dill dressing over fresh spinach

# What You’ll Need:

→ Salad Components

01 - 2 cups cooked chickpeas (one 15-ounce can), rinsed and drained
02 - 4 cups fresh baby spinach, washed and dried
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced into 1/2-inch pieces
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup fresh dill, chopped

→ Creamy Lemon Dill Dressing

07 - 1/3 cup Greek yogurt or dairy-free yogurt alternative
08 - 2 tablespoons mayonnaise or vegan mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon fresh dill, chopped
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Toppings

16 - 1/4 cup crumbled feta cheese (omit for vegan)
17 - 2 tablespoons toasted sunflower seeds or pumpkin seeds

# How-To Steps:

01 - Combine chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh dill in a large mixing bowl. Toss gently to distribute ingredients evenly.
02 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, olive oil, chopped dill, minced garlic, salt, and black pepper until smooth and creamy. Ensure no lumps remain.
03 - Pour the prepared dressing over the chickpea mixture. Use a large spoon or clean hands to toss gently until all ingredients are evenly coated with the creamy dressing.
04 - Arrange fresh baby spinach as a base in four individual serving bowls. Spoon the dressed chickpea salad over the spinach, distributing evenly among servings.
05 - Top each bowl with crumbled feta cheese and toasted seeds if desired. Serve immediately at room temperature, or refrigerate for up to 2 days (store dressing separately for optimal texture).

# Expert Advice:

01 -
  • The creamy lemon dill dressing comes together in seconds but tastes restaurant quality
  • Everything can be prepped ahead, making it perfect for meal prep or quick weeknight dinners
  • Its endlessly adaptable with whatever fresh vegetables you have on hand
02 -
  • The salad tastes best assembled just before serving, but the dressed chickpea mixture actually improves after a few hours in the refrigerator
  • If storing overnight, keep the spinach separate and add fresh spinach before serving to prevent wilting
  • The dressing thickens as it sits, so thin with a teaspoon of water or lemon juice before serving leftovers
03 -
  • Toast the seeds in a dry skillet over medium heat for just 2 to 3 minutes until fragrant. Watch closely as they go from toasted to burned quickly.
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith.

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