Name: Cucumber Dill Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: ¾ – 1 cup non-dairy yogurt, plain and unsweetened (adjust based on preference); 2 teaspoons mustard; 2 teaspoons lemon zest; ⅛ teaspoon onion powder; Salt and pepper to taste; 3 cups cooked chickpeas or 2 cans drained; 1-2 cucumbers, peeled, seeds removed and chopped; 1-2 teaspoons dried dill or 3-4 sprigs fresh dill; 2 ribs celery, chopped (optional); ½ small red onion, diced (optional)

Jump to Recipe· 3.8 from 5 reviews

If you’re craving a fresh, vibrant dish that’s both satisfying and super easy to whip up, you’ve got to try this Cucumber Dill Chickpea Salad Recipe. It’s a refreshing blend of creamy, tangy non-dairy yogurt dressing paired with tender chickpeas, crisp cucumbers, and the unmistakable aroma of dill. Every spoonful bursts with texture and flavor, making it a perfect main course for warm days, a potluck star, or simply a wholesome meal any time you want something light yet hearty. Trust me, once you make this salad, it might just become your new go-to favorite!

Ingredients You’ll Need

A round wooden board holds four white bowls arranged with three smaller ones forming a semi-circle around a larger bowl; the large bowl at the top right contains smooth white yogurt with a black spoon partially dipped inside, the top left small bowl has a dollop of bright yellow mustard, the bottom left small bowl has small piles of white salt, black pepper, and light beige garlic powder, and the bottom right small bowl holds finely grated yellow lemon zest. A colorful striped cloth is draped casually at the bottom left corner on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

What makes this Cucumber Dill Chickpea Salad Recipe truly shine is how simple yet thoughtfully chosen the ingredients are. Each one adds a unique note—whether it’s the creaminess of the non-dairy yogurt, the brightness of lemon zest, or the fresh crunch of cucumbers—that comes together in perfect harmony.

Non-dairy yogurt (¾ – 1 cup): Provides the creamy base for the dressing without overpowering the other flavors.
Mustard (2 teaspoons): Adds a gentle tang and depth to the dressing.
Lemon zest (2 teaspoons): Brings a fresh, citrusy brightness that lifts the entire salad.
Onion powder (⅛ teaspoon): Offers subtle savory notes that enhance the dressing’s complexity.
Salt and pepper: Essential for seasoning to bring all flavors to life.
Cooked chickpeas (3 cups or 2 cans, drained): The hearty base of the salad, providing protein and creaminess when mashed.
Cucumbers (1-2, peeled, seeds removed and chopped): Deliver refreshing crunch and moisture, balancing out the creamy textures.
Dill (1-2 teaspoons dried or 3-4 fresh sprigs): The star herb that gives this salad its signature bright, aromatic flavor.
Celery (2 ribs, chopped, optional): Adds an extra layer of crunch and subtle bitterness, perfect if you love texture.
Red onion (½ small, diced, optional): Provides a mild sharpness and pop of color that enlivens the dish.

How to Make Cucumber Dill Chickpea Salad Recipe

Step 1: Prepare the Dressing

Start by combining the non-dairy yogurt, mustard, lemon zest, onion powder, salt, and pepper in a bowl. Whisk everything together until smooth and well incorporated. This dressing is where the magic begins—its creamy tanginess will tie the whole salad together beautifully. Taste it as you go and adjust the seasoning so it’s just right for your palate.

Step 2: Mash the Chickpeas

In a large bowl, take your cooked chickpeas and mash them using a fork or potato masher. You want to achieve a texture that holds together but still has some chunkiness—it’s that contrast between creamy and slightly chunky that makes this salad so delightful.

Step 3: Add the Salad Ingredients

Once the chickpeas are ready, fold in the chopped cucumbers, dill, celery (if using), and diced red onion (if using). Every element adds a fresh, crisp bite that contrasts with the softness of the chickpeas, creating a wonderfully balanced salad.

Step 4: Combine With Dressing

Pour your prepared dressing over the chickpea mixture and gently fold until everything is evenly coated. This step ensures every mouthful has that creamy, herby flavor that makes this recipe stand out. You can serve it right away for a crisp texture or refrigerate to let the flavors meld beautifully.

How to Serve Cucumber Dill Chickpea Salad Recipe

A sandwich is cut in half and stacked with two visible layers of filling between three slices of light brown whole wheat bread. Each filling layer has a creamy, pale yellow texture mixed with small pieces of light green celery and white chickpeas, with a few flecks of herbs. Underneath the creamy filling is a bright green layer of fresh spinach leaves. The sandwich sits on a white plate that rests on a wooden surface, with a blurred white bowl in the background and a white marbled texture behind it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of fresh dill on top for a fragrant finishing touch. A few lemon wedges on the side not only brighten the presentation but allow diners to add an extra zing if desired.

Side Dishes

This salad pairs wonderfully with toasted pita bread, warm flatbreads, or as a topping for grain bowls. It also complements grilled vegetables or protein dishes if you want to round out your meal.

Creative Ways to Present

For a fun twist, serve it stuffed inside avocado halves or hollowed-out bell peppers. You could also turn it into a vibrant sandwich filling with some crisp lettuce and whole grain bread. The possibilities are endless and so enjoyable to experiment with!

Make Ahead and Storage

Storing Leftovers

This Cucumber Dill Chickpea Salad Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve freshness and flavor. Keep in mind the salad may absorb some dressing, so giving it a gentle stir before serving again is a good idea.

Freezing

Because of the fresh cucumber and yogurt dressing, this salad does not freeze well; the textures and flavors can change negatively. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is typically served cold or at room temperature and doesn’t require reheating. If you prefer it slightly warmer, let it sit at room temperature for 15 minutes before serving for the best taste and texture.

FAQs

Can I use regular yogurt instead of non-dairy yogurt?

Absolutely! Regular yogurt works just as well in this recipe and will give the dressing a creamy tang. Just choose plain and unsweetened yogurt to keep the flavors balanced.

Is it necessary to remove cucumber seeds?

Removing the seeds helps prevent excess water from making the salad watery. If you prefer more texture and moisture, you can leave them in, but for a firmer salad, seeding is recommended.

Can I add fresh herbs other than dill?

Yes, fresh parsley or mint can make lovely variations. However, dill is central to the signature flavor of this salad, so try to keep it as the main herb to maintain its unique character.

How can I make this salad spicier?

Adding a pinch of cayenne pepper or some finely chopped fresh chili can bring a gentle heat. Alternatively, a dash of hot sauce mixed into the dressing can deliver a spicy kick.

Is this salad suitable for meal prep?

Definitely! It’s a fantastic make-ahead dish perfect for lunches or quick dinners. Just keep it refrigerated, and if you’re prepping in advance, add the cucumbers closer to serving time for maximum crunch.

Final Thoughts

If you’re looking for a refreshing, wholesome dish that tantalizes your taste buds while being incredibly easy to prepare, this Cucumber Dill Chickpea Salad Recipe is a winner every time. It’s versatile, nourishing, and packed with flavor—perfect for sharing with family or friends. Give it a try and make it a staple in your recipe collection!

Cucumber Dill Chickpea Salad Recipe

Ingredients You’ll Need