Chickpea Salad with Lemon + Dill

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 minutes mins

Servings 4

Ingredients

  

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• 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

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