Dill Pickle Chickpea Salad
This crunchy and satisfying dill pickle chickpea salad packs the flavor. It's made with chickpeas, dill pickles, red onion, feta cheese and a lemon-pickle juice vinaigrette.
Servings 6
Ingredients
- 2 cans chickpeas rinsed and dried 15.5oz cans
- ½ small onion chopped very finely
- ¼ cup finely chopped fresh parsley
- ⅛ cup finely chopped fresh dill
- 3 baby dill pickles chopped finely add more if desired
- ¼ cup crumbled feta
For Dill Pickle Chickpea Salad Dressing
- ⅓ cup olive oil
- 3 tablespoon lemon juice
- 1 tablespoon dill pickle juice juice from jar of dill pickles
- 1 teaspoon minced garic
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Begin by rinsing and thoroughly drying your chickpeas. I use a strainer and then dry them with a tea towel.
- Finely chop your pickles, red onion, parsley and dill.
- Pour your chickpeas into a medium bowl.
- Next add your red onions, pickles, parsley and dill. Stir to combine.
- Pour dressing over salad. Stir to combine. I like to leave my salad to chill in the fridge for 2 hours to allow the flavors to come together, but this is not necessary.
- Crumble feta cheese over salad. Add more or less depending on your liking.
For the dressing
- In a small bowl combine olive oil, lemon juice, pickle juice, salt, pepper, and garlic. Stir to combine. Top salad with salad dressing.