Spring Chickpea Salad

Spring Chickpea Salad

Serves: 6 servings
Prep Time: 25 minutes
Cooking Time: 1 minutes
Spring Chickpea Salad


For the Salad:

  • 2 (15-oz.) can Chickpeas, drained and rinsed
  • ½ English Cucumber - diced (or 2 Persian Cucumbers)
  • 1 Red Bell Pepper - diced
  • ½ Cup chopped Celery plus leaves, (bout 2 ribs)
  • ½ Red Onion - thinly sliced
  • ½ Cup sliced Black Olives
  • ½ Cup Green Peas
  • 10 Cherry Tomatoes -halved
  • Kosher salt
  • Freshly ground black pepper
  • Saffron Road Salt and Pepper Crunchy Chickpeas

For the Lemon-dill Vinaigrette:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup. white wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp freshly chopped dill (plus more for garnish)
  • Kosher salt
  • Freshly ground black pepper


Print This Recipe
  1. Make the salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, celery, red onion, olives, peas and tomatoes. Season with salt and pepper.
  2. Make the vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, and dill. Close the jar and shake until emulsified, then season with salt and pepper.
  3. Dress the salad with vinaigrette just before serving. Garnish with extra Dill and top with Saffron Road Salt and Pepper Crunchy Chickpeas for a satisfying crunch.