Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It's a satisfying bowl of crunchy, creamy, chewy textures.
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
1/2 cup unsalted canned chickpeas, drained
2 tablespoons slivered roasted red bell peppers
2 pitted kalamata olives, finely chopped
1/2 cup thinly sliced cucumber
2 tablespoons crumbled feta cheese
2 teaspoons chopped fresh dill
Est. added sugars 0g
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, bell peppers, and olives; toss to combine. Arrange cucumber slices and chickpea mixture in a bowl; top with cheese and dill.