Dill Chickpea Salad. Mashed chickpeas dressed in a delicious tangy mayo dressing with dill pickles and fresh dill! Ready in 10 minutes!
A fantastic creamy salad that can be served as a main dish, side dish or snack. This easy dill chickpea salad contains chickpeas, fresh dill, mayonnaise, dill pickles, red onion, vinegar, honey dijon mustard, salt and black pepper. I love serving this with rice crackers or any crackers, between bread, on toast, in a salad or enjoy it on its own!
It's packed with fiber and fresh herbs giving it a wonderful taste. It tastes better the next day as the chickpeas absorb the dressing ingredients. The best part about this dish is it's simple and made with pantry ingredients. I made this recipe for my husband who enjoyed plant-based eating and he loves it so much!
Ingredients
Please scroll down to below recipe card for full measurements:
- Canned chickpeas: aka garbanzo beans.
- Fresh dill finely: lots of fresh dill is important! It's the star ingredient. So I wouldn't skip on this.
- Mayonnaise: Or substitute with vegan mayo to make it vegan.
- Dill pickles: The tangy dill pickle flavor takes this chickpea salad to the next level thanks to the acidity. Do not skip! Or substitute with other flavored pickles, crisp cucumbers or celery and add more vinegar to taste.
- Red onion: Or substitute with green onions. White onions may be too strong so if you do use those, soak them in some water first.
- White Vinegar: or substitute with apple cider vinegar, red wine vinegar or even lemon juice.
- Honey Dijon Mustard
- Salt
- Black pepper
Suggested pairings:
- Crackers or Chips (I like pairing mine with rice crackers for a nice added crunch)
- Slices of bread or toast
- Pita Bread
- Lettuce wraps
- In salad
Instructions
Rinse your canned chickpeas with cold water several times to remove the odor from the chickpea liquids. Strain them.
In a large bowl, smash your strained chickpeas with a potato masher until mashed to the consistency that you desire. You may also pulse them in a food processor.
Add in all remaining ingredients.
Mash and mix it altogether until well combined. Season with salt and pepper for taste.
Tip: if you’re serving this at a party serve the chickpea mash in a separate bowl and allow guests to scoop onto the crackers, bread or chips as the moisture from the filling will can cause sogginess
Storage
Leftovers will last up to 4 days stored in an airtight container in the refrigerator.
Other Chickpea Recipes You May Like
📖 Recipe
Easy 10-min. Dill Chickpea Salad
Ingredients
- 398 ml canned chickpeas aka garbanzo beans
- ½ cup mayonnaise or sub with vegan mayo or for a healthier alternative low-fat yogurt
- ¼ cup dill pickles finely diced
- ¼ cup red onion finely diced
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon honey dijon mustard or sub with Dijon mustard with a ½ teaspoon of honey
- ⅓ cup fresh dill finely chopped
- salt to taste
- black pepper to taste
Feel free to serve this salad with any of the following ideas:
- Crackers (I like pairing mine with rice crackers for a nice added crunch)
- Chips
- Bread cut into slices
- Lettuce
- Salad
Instructions
- Rinse your canned chickpeas with cold water several times to remove the odor from the chickpea liquids. Strain them.
- In a large bowl, smash your strained chickpeas with a potato masher until mashed to the consistency that you desire. You may also pulse them in a food processor.
- Add in all remaining ingredients into the large bowl. Mash and mix it altogether until well combined. Season with salt and pepper to taste. Enjoy with the above suggested pairing ideas!
Helene Chan
it was so easy to put together , great light lunch option!
christieathome
Thanks so much for the review Helene! So glad you enjoyed it! Have a great day!