Easy 10-min. Dill Chickpea Salad

Easy 10-min. Dill Chickpea Salad

Dill Chickpea Salad. Mashed chickpeas dressed in a delicious tangy mayo dressing with dill pickles and lots of fresh dill! A fantastic creamy salad that can be served as a main dish, side dish or snack with crackers, between bread or toast, in lettuce wraps or with chips!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Main Course, Side Dish, Snack

Cuisine American

Servings as a large serving

Calories per serving 521 kcal

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!

Notes

This will last up to 4 days stored in an airtight container.

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