Chickpea Salad with Lemon + Dill

Chickpea salad is the recipe you never knew you loved.

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.

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Chickpea Salad

Protein packed vegetarian recipe with minimal ingredients and BIG flavor.
5 from 2 votes
Prep Time 10 minutes
Servings 4


  • 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


  • 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.


Modified from the Healthy, Quick & Easy College Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2021 by Dana Angelo White


Serving: 0.5cupCalories: 154kcalCarbohydrates: 26gProtein: 8gSaturated Fat: 0.5g
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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