4.5 from 363 votes
Chickpea Salad
This Chickpea Salad combines mashed chickpeas with diced celery, dill pickles, and green onions stirred into a creamy dressing of Greek yogurt, lemon juice, Dijon mustard, red wine vinegar, and fresh herbs. The texture is slightly chunky yet smooth, offering a refreshing tang from pickles and herbs. It serves well as a sandwich filling, pita topping, or in wraps, offering a flexible, flavorful plant-based protein option.
Prep Time
10 mins
Total Time
6 mins
Servings:
4
Calories:
215 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 (15 oz) chickpeas drained and rinsed, canned
- 3/4 cup celery diced
- 1/2 cup dill pickles diced
- 1/2 cup green onion sliced
- 1/2 cup yogurt plain, Greek
- 1 tablespoon lemon juice
- 1 to 2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 2 tablespoons dill freshly chopped
- 2 tablespoons parsley freshly chopped
- 1/4 teaspoon garlic powder
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
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.
Cup of Yum
Notes
- Removing some chickpea skins leads to a creamier texture but is optional based on time and preference.
- Adjust ingredients like pickles, lemon juice, mustard, and herbs according to taste after mixing.
- Store the salad in an airtight container in the refrigerator for up to five days.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 215
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.