After I’ve exhausted the last of the holiday leftovers, I need a break from the heavy and, dare I say it, the cozy stuff. I grab a knife and start chopping up Persian cucumbers, grape tomatoes, a big mince of fresh dill and mint and toss it all with cans of drained chickpeas. A healthy drizzle of my lemon garlic vinaigrette and generous sprinkle of shelled pistachios and I have this dill chickpea salad ready in about 10 minutes.
This Mediterranean chickpea salad pairs well with a cold chicken breast or my chicken Caprese sandwiches. It’s a salad that holds up well in the fridge too so it’s perfect for lunch boxes or when I need a side for a protein.
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The pistachios and the dressing
The nutty chickpeas (also known as ceci beans in my Italian house or sometimes garbanzo beans) are the base of this simple salad but the heroes really are the lemon vinaigrette dressing and the pistachios.
The star of the vinaigrette is a lot of lemon juice (about 1/4 cup). I like to make sure to have at least two lemons on hand in case one isn’t as juicy as I had hoped.
I buy the pistachios already shelled in a large bag from Costco or Trader Joe’s. I’ve even used the spicy sriracha ones. They add a nice spice that balances the lemon.
If making the salad ahead, I like to reserve the pistachios and sprinkle them on right before serving so they aren’t soggy. And if I’m eating it leftover and the pistachios have softened in the salad, I just add more.
My chickpea salad, my rules.
How to Make Chickpea Salad
Grab yourself a big bowl, a strainer to rinse your canned chickpeas and all your ingredients and let’s go….
Dill mincing tip
Dill can be tricky to mince. I find it best to remove as many of the feathery fronds off the stem and making a small stack and then working a knife through them with a rocking motion.
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Crunchy Dill Chickpea Salad with Pistachios
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Equipment
- strainer
Ingredients
- 32 oz canned chickpeas, (garbanzo or ceci), drained and rinsed
- ½ small red onion, finely minced
- 1 pint grape or cherry tomatoes, halved or quartered
- 4 Persian cucumbers, diced
- 2 Tablespoons fresh dill , minced
- 2 Tablespoons fresh chopped mint leaves
- ⅓ cup shelled pistachios, sometimes I use the spicy sriracha ones
For the dressing
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice, from one lemon
- 1 teaspoon finely minced garlic
- ½ cup olive oil
- ½ teaspoon kosher salt, or more
- ¼ teaspoon ground black pepper, or more
Instructions
- Begin by rinsing and draining the chickpeas in a strainer. Pat dry until minimal water remains. Leave in strainer until ready to use.32 oz canned chickpeas
- Chop the onion, tomatoes and cucumber and add to a large salad bowl along with the drained chickpeas.½ small red onion, 1 pint grape or cherry tomatoes, 4 Persian cucumbers
- Meanwhile, add the vinegar, lemon juice, garlic and seasonings to a glass measuring cup. Slowly pour in the oil, whisking as you pour to create an emulsion and the dressing thickens. Season with salt and pepper. Taste and check for seasoning. It should be tangy and thickened.¼ cup red wine vinegar, ¼ cup fresh lemon juice, 1 teaspoon finely minced garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup olive oil
- Pour about half of the dressing over the salad tossing with a spoon. Sprinkle in the fresh herbs, toss lightly again and top with pistachios, if desired. Add more dressing if needed or reserve to use over the next few days.2 Tablespoons fresh dill , 2 Tablespoons fresh chopped mint leaves, ⅓ cup shelled pistachios
Notes
- The best way to make this salad ahead is to prep all of the veggies and toss them together about 30 minutes before you plan to serve it as the mint will turn darker as the salad sits. You can also leave the mint out until right before serving and tossing with the dressing.
- Make the dressing up to 3 days ahead and store sealed in the fridge.
- Reserve the pistachios until right before serving.
- Start by adding 1/4 teaspoon each of za’atar, oregano and/or cumin to the dressing for a little extra Mediterranean flavor. Adjust as desired.
Delicious just made this for a party and it was a hit:) and easy;). My fav style of recipe. Thanks josie and Nina. Xxx
Yay Kelly! SO happy it worked for your party – and my fav party recipe too- and leftover!