Today’s post is going to be simple and quick just like today’s recipe which doesn’t even need to be bothered with a dressing just a quick splash of freshly squeezed lemon on top. It’s tangy, juicy, crunchy and tastes a bit like pickles and a whole lot like summer. ’Cause as much as we like to complain about the kind of heat wave we are going through here in Minnesota, we all know we’d take it over the below zero weather that’s not far enough away (even if you like the cold). By the way, this recipe is also crazy economical, like 2 bucks per serving, depending on where you shop. And made as dinner for 2 it has about 15 grams of protein. It’s power packed. So what’s not to love?! Throw it together and for goodness sake ( and sanity ) head to the beach!
Cucumber dill salad: no-cook vegetarian dinner
This salad is also easily made vegan if that’s your thing. Just leave out the cheese.
Serves 2 as a very filling dinner salad. Side salad for 4.
One large English cucumber
1/4 red onion (or to taste)
5-6 sprigs of fresh dill (or to taste)
2 oz. Feta cheese ( for vegan just skip)
15oz. Can of chickpeas, drained and rinsed
Pink Himalayan salt
One medium lemon
- Thinly slice the cucumber and red onion add to a medium bowl. Add the chickpeas. Remove the stems from the fresh dill and give it a rough chop. Add to bowl. Sprinkle on salt and pepper to taste and crumble the feta over the top. Slice the lemon into wedges and serve alongside the salad.
If you are serving this as dinner for two it’s easy to skip the bowl (yeah! fewer dishes!). Just evenly disperse the ingredients onto each plate as you cut or prepare them and each person can mix it themselves with their fork.
If you like your salad a little more dressingy(made up word), simply drizzle a bit of extra virgin olive oil on top.