Crunchy Dill Chickpea Salad with Pistachios
A big handful of fresh dill joins canned chickpeas, chopped cucumbers and tomatoes for a dill chickpea salad brightened by a tangy lemon garlic vinaigrette. But it's the handful of shelled pistachios that adds the unexpected crunch. Simple 10 minute salad recipe.
Servings 8 as a side
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
Make ahead
- 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.
