Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.
I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.
Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)
2 c. cooked chickpeas (or 1- 15 oz. can- drained and rinsed)
1/2 c. red onion- diced
1/2 c. carrot- peeled and diced
1/2 c. cucumber- diced
1/2 c. celery- diced
1/2 c. pepper (your choice of colour)-diced
1/4 c. olive oil
1/3 c. lemon juice
2 Tbsp. lemon zest (optional)
2 Tbsp. fresh dill (or 2 tsp.dry)
sea salt and pepper to taste
Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.
Shared On: Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays
This sounds so fantastic. I love salads like this!
Thanks Sarah!
Chickpeas are always an amazing addition to salads, I love how you made them the base of yours!
Thanks Cristina!
Looks delicious! Dill is amazing in pretty much everything.
Thanks for sharing on Waste Not Want Not Wednesday!
Thanks Elise!
This salad sounds really delicious! I really like the sound of the fresh dill (which I just happen to have stashed in my fridge right now!).
Thanks so much for sharing this at Healthy Vegan Fridays – I’m pinning & sharing =)
Hope you enjoy it!
Sounds yummy, Sandi! Thanks for sharing it at Savoring Saturdays!
Thanks Raia!