Chickpeas with Red Onion, Feta, Dill & Lemon

Chickpeas with Red Onion, Feta, Dill & Lemon

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 2 Servings

Chickpeas, otherwise known as garbanzo beans, are full of fiber. They are excellent pureed into a thick spread, added to soups or tossed in salads.


  • 1 15.5 ounce can of chickpeas
  • 1/2 cup crumbled feta cheese
  • 3/4 cup grape cherry tomatoes, cut in half
  • 1/3 cup finely sliced red onion
  • 1/3 cup roughly chopped fresh dill
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Place the chickpeas into a colander and rinse off under cold water.
  2. In a large bowl, add the lemon juice, lemon zest, garlic and mustard and whisk together to combine.
  3. Slowly pour the oil into the mixture and whisk vigorously to combine, then add the sugar, salt and pepper and whisk once again.
  4. Add the chickpeas to the bowl and toss to coat with the vinaigrette, then add the red onion, crumbled feta, and sliced tomatoes and toss once again.
  5. Season the salad with salt and pepper to taste and serve.


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