Fresh Lemon & Dill Salad

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Sweet Pea Living | Fresh Lemon & Dill Salad | Plant-Based | Vegetarian

This past weekend, my dear friend Meghann and I braved the heat and took a trip to the Oak Park Farmerโ€™s Market. We had so much fun stopping by the various booths selling fresh fruits, vegetables, honey, and jam! Since it was such a hot day (90 degrees by noon), we decided to make a simple, cold salad for lunch. On our trip, we bought red lettuce, heirloom tomatoes, cucumber, spring onions, dill, and basil. Then we added crispy chickpeas, nutty arugula, and a simple lemon dressing to make the salad pop with flavor. What resulted was an easy, healthy lunch that hit the spot!

Fresh Lemon & Dill Salad


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time15 mins

INGREDIENTS
 15 oz chickpeas, drained and rinsed
 1 tbsp extra virgin olive oil (EVOO)
 1 tsp lemon pepper
 3 cups red lettuce, chopped
 1 cup arugula
 1 large orange heirloom tomato, diced
 1 cucumber, peeled and diced
 1 red spring onion, chopped
 3 tbsp fresh dill, minced
 2 tbsp fresh basil, chopped
DRESSING
 1 lemon, juiced
 1 tbsp extra virgin olive oil (EVOO)
 salt and pepper, to taste
 1 tbsp fresh dill, minced

INSTRUCTIONS
1

Preheat oven to 400 degrees Fahrenheit.

2

Place chickpeas on a baking sheet with EVOO and lemon pepper seasoning. Cook for 30 minutes, until crispy.

3

In a large bowl, mix lettuce, arugula, tomato, cucumber, onion, dill, and basil.

4

In a small bowl, combine dressing ingredients and mix well.

5

Add chickpeas to salad mix. Toss with dressing (to taste) and enjoy!

Ingredients

INGREDIENTS
 15 oz chickpeas, drained and rinsed
 1 tbsp extra virgin olive oil (EVOO)
 1 tsp lemon pepper
 3 cups red lettuce, chopped
 1 cup arugula
 1 large orange heirloom tomato, diced
 1 cucumber, peeled and diced
 1 red spring onion, chopped
 3 tbsp fresh dill, minced
 2 tbsp fresh basil, chopped
DRESSING
 1 lemon, juiced
 1 tbsp extra virgin olive oil (EVOO)
 salt and pepper, to taste
 1 tbsp fresh dill, minced

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees Fahrenheit.

2

Place chickpeas on a baking sheet with EVOO and lemon pepper seasoning. Cook for 30 minutes, until crispy.

3

In a large bowl, mix lettuce, arugula, tomato, cucumber, onion, dill, and basil.

4

In a small bowl, combine dressing ingredients and mix well.

5

Add chickpeas to salad mix. Toss with dressing (to taste) and enjoy!

Fresh Lemon & Dill Salad

Fresh Lemon & Dill Salad

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