Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.

I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

2 c. cooked chickpeas (or 1- 15 oz. can- drained and rinsed)

1/2 c. red onion- diced

1/2 c. carrot- peeled and diced

1/2 c. cucumber- diced

1/2 c. celery- diced

1/2 c. pepper (your choice of colour)-diced

1/4 c. olive oil

1/3 c.  lemon juice

2 Tbsp. lemon zest (optional)

2 Tbsp. fresh dill (or 2 tsp.dry)

sea salt and pepper to taste

Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays