Mashed chickpeas dressed in a delicious tangy mayo dressing with dill pickles and fresh dill! This quick and easy Dill Chickpea Salad is ready in 10 minutes with simple ingredients. A great way to add more fiber into your diet!
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This easy dill chickpea salad contains chickpeas, fresh dill, mayonnaise, dill pickles, red onion, vinegar, honey dijon mustard, salt and black pepper.
It's a creamy salad that works well as a main dish, side dish or snack. 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 loves plant-based food and he loves this dish so much!
Ingredients & Substitutes
Please scroll down to below recipe card for full measurements:
- Canned chickpeas: aka garbanzo beans. You can also use hydrated dried chickpeas. Avoid using other beans for this recipe.
- Fresh dill: lots of fresh dill is important! It's the star ingredient. So I wouldn't skip on this. I would avoid using dried dill if possible
- Mayonnaise: Normal mayonnaise works best. If you're vegan, substitute with a vegan mayo.
- Dill pickles or Gherkins: The tangy dill pickle flavor takes this chickpea salad to the next level thanks to the acidity. Do not skip! Avoid using sweet flavored pickles.
- 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, rice vinegar or even lemon juice for acidity.
- Honey Dijon Mustard: to balance out the acidity. Or substitute with normal mustard and add some honey to taste.
- Salt
- Black pepper
Pairing Suggestions
This chickpea salad serves well with:
- Crackers (I like pairing mine with rice crackers for a nice added crunch)
- Chips (like tortilla chips)
- Slices of bread or toast
- Pita bread or pita chips
- Lettuce wraps
- In salad
Expert Tips
- Make sure to rinsed the canned chickpeas with cold water to remove the odor from the canned liquids.
- Mash the chickpeas first with a potato masher before adding in the other ingredients or use a food processor. If you add the other ingredients as you mash, you'll smush the aromatics.
- If you have time chill the salad for 1 hour or overnight for best taste. This allows the flavors to combine and absorb into the chickpeas.
- If you're serving a large party or gathering, keep the salad separate from the crackers so it doesn't make them soggy.
Instructions
Below are step-by-step instructions on how to make dill chickpea salad:
Mash Chickpeas & Add Remaining Ingredients
Strain and rinse 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 Salad & Serve
Mash and mix it altogether until well combined. Season with salt and pepper for taste. Optional: feel free to chill the salad for 1 hour or overnight before serving for best taste.
Serve salad with suggested pairings, like crackers.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. There's no need to reheat this as it's served chilled.
- Freezer friendly? I don't recommend freezing this dill chickpea salad as the dill will go mushy.
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days.
I recommend using dill pickles or gherkins for this recipe and avoid using other flavors like sweet pickles or bread-and-butter.
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📖 Recipe
Easy 10-min. Dill Chickpea Salad
Ingredients
- 14 fl. oz canned chickpeas aka garbanzo beans
- ½ cup mayonnaise or sub with vegan mayo or low-fat yogurt
- ¼ cup dill pickles finely diced
- ¼ cup red onion finely diced
- 1 teaspoon apple cider vinegar or rice 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
- Strain and 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. Optional: if you have time, chill for 1 hour or overnight for best taste.
- Enjoy the salad 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!