Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Chickpea And Veggie Salad With Dill Dressing

Chickpea And Veggie Salad With Dill Dressing

Chickpea And Veggie Salad With Dill Dressing | Front Range Fed

Hello friends! Can you believe it’s already the middle of summer? We traveled all over the country in June visiting friends and family, and exploring new places on vacation. And now, after that whirlwind, we’re finally back in Colorado to enjoy the rest of this free time with days of splashing in the pool, hiking, playing with friends, and some good old relaxing.

We loved our June trip – we were in Illinois for a time and then the hubby and I got a chance to escape on our own to the northeast, road tripping through Manhattan, New Jersey, Vermont, New Hampshire, Main, Massachusetts, and Connecticut before finally heading back home.

And after all that traveling and eating out (which was delicious, but probably not the best for my waistline), I decided one of the first meals we would make would be something that was wholesome, simple and delicious – with minimal processed ingredients.  I came up with this Chickpea and Veggie Salad, topped with a delicious dill dressing.

Chickpea And Veggie Salad With Dill Dressing | Front Range Fed
Chickpea And Veggie Salad With Dill Dressing | Front Range Fed

This is an easy salad to throw together and the hardest part is just chopping up the ingredients. You can sub out different veggies to go along with the chickpeas here if you want, but I’d recommend keeping the cucumber and carrots, which add a nice crunch. Some roasted walnuts or pine nuts would also be a great addition to add a little something extra. 

I also added some radish sprouts, which I picked up this week from the new Lafayette Farmers Market that just opened up in June. If you’ve never tried radish sprouts, they’re a great addition to salads. They taste like, well, radishes, with a little bit of spice which gives this salad a nice dimension. If you can’t find radish sprouts, don’t worry – any type of sprout would give the same texture without sacrificing much of the flavor. 

Chickpea And Veggie Salad With Dill Dressing | Front Range Fed

I love how colorful and fresh this salad is. It’s a great side for a barbecue, but the addition of the chickpeas and the couscous makes it extra filling on it’s own, so it could serve well as a main dish too. 

Chickpea Salad With Veggies And Dill Dressing

(Serves 6)


For the Salad

  • 1 cup couscous

  • 3 cups spinach

  • 1 Large Red Bell Pepper, chopped

  • 1 Large Yellow or Orange Pepper, chopped

  • ¼ Red Onion, chopped

  • 3 large tomatoes, chopped

  • 4 large carrots, chopped

  • 1 large cucumber, skin on, chopped

  • ½ cup radish sprouts

  • 1 can Chick Peas, drained and rinsed


For the Dressing

  • 1 Tablespoon Fresh Lemon Juice

  • 1/3 cup Mayonnaise

  • 1 Tsp. Fresh Dill

  • 1 Tablespoon white wine vinegar

  • ¼ Tsp. freshly ground pepper

  • ½ tsp. salt


  1. Cook the couscous according to packaging directions and set aside to cool.

  2. Chop all veggies and fill a bowl with the chopped spinach, peppers, onions, tomatoes, carrots, cucumber, and radish sprouts

  3. Drain and rinse the chick peas and add to the salad mix

  4. Add the cooled couscous to the salad.

  5. Mix all ingredients for the dressing well.

  6. Pour dressing atop salad and mix well.

  7. Top with walnuts or pine nuts if desired.

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