Go Back

Recipe: Chickpea & Dill - Salad

Prep Time 15 mins
Assemble 5 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine Greek Inspired
Servings 2


  • No special equipment necessary!


  • 2 tbs Olive Oil [Preferably 1 tbs regular and 1 tbs extra virgin olive oil]
  • 1 - 2 cloves Garlic [peeled and sliced fine]
  • 4 tsps Lemon Juice
  • Salt [to taste]
  • 1/4 tsp Pepper
  • 1 small Cucumber [to prepare the cucumber: peel, slit down the middle and de-seed; slice into 1/3rd inch thick slices]
  • ½ cup Cooked Chickpeas [If using dried chickpeas: soak overnight or for 8 hours and then pressure cook/boil till soft with adequate salt]
  • 1 Green Onion [sliced fine]
  • cup Dill [roughly chopped]
  • ½ cup cubed pieces Paneer [alternate: Feta]
  • 1 tbs Greek Yogurt [alternate: thick yogurt]


  • Soak the paneer in recently boiled water so that it softens.
  • Add the sliced garlic and a tbs of regular olive oil to a small pan and simmer over gentle heat1.
  • Once the garlic begins to crisp and turn a light golden colour, turn off the heat. Here’s how golden you want it to get; any darker is burnt, and will taste bitter.
  • Drain the garlic chips on a kitchen paper. Retain the oil.
  • To make the dressing: Add 2 tsps of lime juice, a pinch of salt, and ¼ tsp freshly ground pepper to the garlic infused oil and whisk until it emulsifies. Taste and add more salt if needed!
  • Drain and crumble the paneer into a bowl; add salt, 2 tsps of lime juice and stir gently.
  • Combine the cucumber, boiled chickpeas3, green onion and chopped dill in a large mixing bowl; stir and pour the dressing over2.
  • Next add the crumbled paneer, a tbs of thick, preferably Greek, yogurt and stir gently.
  • Top with the crispy garlic chips, drizzle with a 1 – 2 tsps of extra virgin olive oil and serve.
Keyword Appetizer, Chickpea & Dill Salad, Chickpea Salad, Chickpea-Cucumber Salad, Filling Salad, Paneer, Protein-rich vegetarian meal, Work-day Lunch