Easy Chickpea Salad

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Easy Chickpea Salad

Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 4


  • 2 cans 15 oz. each chickpeas, drained and rinsed
  • 3 celery stalks minced (about ½ cup)
  • ¼ large white onion minced
  • 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


  • 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.


  • 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.

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