Chickpea Salad

Name: Chickpea Salad
Prep time: 10 min
Total time: 6 min
Yield: 4 serving
Ingredients: 2 (15 oz) cans chickpeas; 3/4 cup diced celery; 1/2 cup diced dill pickles; 1/2 cup sliced green onion; 1/2 cup plain greek yogurt; 1 tablespoon lemon juice; 1 to 2 tablespoons Dijon mustard; 2 teaspoons red wine vinegar; 2 tablespoons freshly chopped dill; 2 tablespoons freshly chopped parsley; 1/4 teaspoon garlic powder; Kosher salt and black pepper

User Reviews

4.5

363 reviews

Excellent

Prep Time
10 mins
Total Time
6 mins
Servings
4
Calories
215 kcal
Course
Salad
Cuisine
American

Chickpea Salad

Iris Warren

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This chickpea salad is a vegetarian version of a classic chicken salad, some refer to it as "chickpea chicken salad." It's made with basic ingredients, loaded with flavor, and perfect for picnics, work lunches, or a simple, healthy lunch at home.

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Ingredients

Servings

2 (15 oz) cans chickpeas, drained and rinsed
3/4 cup diced celery
1/2 cup diced dill pickles
1/2 cup sliced green onion
1/2 cup plain greek yogurt
1 tablespoon lemon juice
1 to 2 tablespoons Dijon mustard
2 teaspoons red wine vinegar
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped parsley
1/4 teaspoon garlic powder
Kosher salt and black pepper, to taste

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Instructions

Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don't have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, onion, and pickles.
In a small bowl, whisk together the Greek yogurt, lemon juice, mustard, red wine vinegar, dill, parsley, garlic powder, salt, and pepper.
Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary.
Serve in between two slices of bread to make a sandwich, in pita bread, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad! The options are endless.

Notes

This recipe is very flexible. Mix everything together, taste, and then adjust. You can always add more pickles, lemon, mustard, herbs, salt, etc. See the post for other variations too!
The salad will keep in an airtight container in the fridge for up to 5 days.

Nutrition Information

Show Details

Calories 215kcal (11%) Carbohydrates 32g (11%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 1mg (0%) Sodium 803mg (33%) Potassium 458mg (13%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 278IU (6%) Vitamin C 5mg (6%) Calcium 131mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 215 kcal

% Daily Value*

Calories	215kcal	11%
Carbohydrates	32g	11%
Protein	14g	28%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	803mg	33%
Potassium	458mg	10%
Fiber	10g	40%
Sugar	2g	4%
Vitamin A	278IU	6%
Vitamin C	5mg	6%
Calcium	131mg	13%
Iron	3mg	17%