Chickpea Salad with Lemon + Dill

Name: Chickpea Salad
Prep time: 10 min
Ingredients: 1 15 oz can chickpeas (rinsed and drained); 2 tbsp mayonnaise; 2 tbsp chopped fresh dill; 1/4 cup finely chopped red onion; 1/4 cup finely chopped celery; Juice of 1/2 lemon; 1/2 tsp kosher salt; 1/4 tsp black pepper

Chickpea salad is the recipe you never knew you loved.

April 14, 2022
Dana White, MS, RD, ATC
Tag: chickpea, chickpea salad, Healthy Quick & Easy College Cookbook, legume

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A fun vegetarian spin on tuna or chicken salad bursting with flavor and plenty of protein, plus something those other salads lack – 7 grams of fiber per serving! There are plenty of ways to easily tweak this recipe even further to accommodate other dietary preferences. Use vegan mayo for a totally plant-based version or serve with gluten free bread or crackers. One of the most popular recipes from the Healthy, Quick + Easy College Cookbook.

Chickpea Salad

Protein packed vegetarian recipe with minimal ingredients and BIG flavor.

5 from 2 votes

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Prep Time 10

Servings

Ingredients

1 15 oz can chickpeas rinsed and drained
2 tbsp mayonnaise
2 tbsp chopped fresh dill
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
Juice of 1/2 lemon
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Pat chickpeas dry by rubbing them between 2 pieces of paper towel on a flat surface.This will also loosen some of the skins, toss those in the trash – this will make the chickpeas easier to mash.
Transfer chickpeas to a medium bowl and gently mash using a form or potato masher.
Add mayonnaise, dill, red onion, celery, lemon juice, salt and pepper. Gently mix to combine.
Serve with bread or crackers. Store leftovers in a container in the fridge for up to 1 week.