Are you trying to eat healthy, but have run out of inspiration? This lemon-dill chickpea salad is perfect to incorporate into your weekly meal prep routine or even if you need something to serve a large crowd – its SO easy. It stores well in the fridge and actually tastes even better as you allow it to sit for the flavours to soak in. This recipe is gluten free, dairy free, vegan and nut free!
1 can chickpeas, drained & rinsed
1/2 cucumber, chopped
1 large tomato, chopped
4 tbsp red onion, chopped
3 sprigs fresh dill, chopped
1/2 lemon, squeezed
4 tbsp avocado oil
1 tsp dijon mustard
1/2 tsp honey
Pinch salt and black pepper
In a mixing bowl combine chickpeas, cucumber, tomato, onion, and dill.
In a smaller bowl whisk together lemon juice, oil, mustard, honey, salt and pepper.
Pour small bowl into larger bowl and mix well.
Cover and let sit infringe for at least 1 hour before serving to let the flavour get in.