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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

255 calories; fat 11.6g; saturated fat 3.1g; mono fat 5.6g; poly fat 0.8g; protein 9g; carbohydrates 28g; fiber 6g; cholesterol 13mg; iron 2mg; sodium 467mg; calcium 160mg; sugars 3g.
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