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.

Dana white nutrition logo

Chickpea Salad

Protein packed vegetarian recipe with minimal ingredients and BIG flavor.
No ratings yet
Prep Time 10 mins
Servings 4

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.

Notes

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

Nutrition

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

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Curry-Roasted Acorn Squash

Serves: 8   Ingredients: 4 medium acorn squash, seeded and quartered 2 tablespoons olive oil 1/2 teaspoon kosher salt 2 teaspoons curry powder   Directions:

Read More »

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.