This tasty chickpea salad features mashed chickpeas, dill pickles, celery, Greek yogurt, mayo, and lemon juice, giving you that classic chicken salad taste, but without the meat!
Enjoy this simple chickpea salad on its own or as a delightful sandwich filling. It captures all the flavors of traditional chicken salad while staying entirely plant-based!
If you’re a fan of chicken salad, you’re in for a treat with this chickpea version! It boasts the same delightful dill, mustard, and mayo flavors but swaps shredded chicken for mashed chickpeas.
Chickpea salad offers a fantastic way to enjoy a plant-based meal while loading up on fiber and protein.
Easy Chickpea Salad
Servings 4
Ingredients
- 2 cans 15 oz. each chickpeas, drained and rinsed
- 3 celery stalks minced (about ½ cup)
- ¼ large white onion minced
- ⅓ cup minced dill pickles
- 1 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon pickle juice
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- 1 teaspoon minced fresh dill
Instructions
- Begin by removing the outer casings from the chickpeas. Rub them gently with a towel to remove the casings.
- Mash most of the chickpeas using a wooden spoon, potato masher, or fork, leaving some whole ones.
- Add minced celery, onion, and pickles to the mashed chickpeas. Mix well and set aside.
- In a separate bowl, combine Greek yogurt, mayonnaise, lemon juice, pickle juice, mustard, garlic powder, salt, and pepper.
- Pour the yogurt mixture over the chickpea mixture and stir until well combined.
- Sprinkle with paprika and fresh dill.
- Serve on sandwiches, over greens, or enjoy on its own.
Notes
- Removing the casings from the chickpeas adds moisture and prevents them from sticking in your throat.
- Ensure to mash half of the chickpeas well to enhance the texture.
- While we prefer mostly Greek yogurt, you can adjust the ratio of mayo to suit your taste.