Side dishe for 3
Chickpea Dill Salad
Chickpeas, vegetables, tofu, fruit, and dill combine with olive oil and lemon juice for a fresh no-cook salad.
$1.51per serving $
30 minstart to table
3servings
MediterraneanVegetarianGluten-freeBudgetSide dishesNo-cookSpringSummer
Ingredients
- 15 oz can of chickpeas
- 1/2 cup chopped or sliced onion
- 1 cup chopped tomato
- 1 cup chopped cilantro or parsley
- 1/2 cup chopped apple or other juicy fruit of choice
- 1 cup chopped fresh spinach
- 1/2 cup crumbled up firm or extra firm tofu
- 1 tsp dried dill or 1.5 tbsp fresh dill
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice or more to taste (optional)
- 1 clove garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
Steps
- Drain and rinse the chickpeas, then place them in a large bowl.
- Chop the onion, tomato, cilantro or parsley, apple, spinach, and garlic.
- Add the chopped ingredients, tofu, dill, salt, and pepper to the chickpeas.
- Whisk the olive oil and lemon juice together in a small bowl.
- Pour the dressing over the salad, stir gently, and let it stand for 10 minutes.
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