Simple Summery Chickpea Salad

The Deal with Dill

For being so delicate and wispy, dill sure has bold flavor! I happen to love it, having grown up with fresh dill in my family’s garden. My mom added fresh dill to our homegrown potatoes with a little butter, and it was the star ingredient in her creamy cucumber salad. Ah, those were the days!

The dried version has its place, for example, in a homemade ranch dressing, but there’s just no comparison to the vibrancy of fresh dill.

It’s the signature herb of pickles, but let’s not typecast it, since dill is so much more than a briny sidekick.

You can toss it with roasted or steamed potatoes, add a touch to creamy potato salad, use it in tzatziki, or in hummus (with a bit of grated lemon zest) or add it to marinades, sauces and dressings. 

Just 1 teaspoon of minced fresh dill in balsamic dressing makes it DILL-ectable! 

Sorry, you knew at least ONE “dud of dill pun” was coming.

Dill also pairs well with fish and eggs. Well, maybe not fish and eggs together, that’s kinda weird, unless we’re talking about smoked salmon, then it’s not weird at all, but I definitely don’t mean in pairs well with fish eggs—because...oh, just forget it.

Here’s what I DO know: In my Simple Summery Chickpea Salad, dill is the fresh, herby kick that brings it all together. 

Now, if only I could get it together.