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!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 fl. oz canned chickpeas (aka garbanzo beans)
- 1/2 cup mayonnaise (or sub with vegan mayo or low-fat yogurt)
- 1/4 cup dill pickles (finely diced)
- 1/4 cup red onion (finely diced)
- 1 tsp apple cider vinegar (or rice vinegar or white vinegar)
- 1 tsp honey dijon mustard (or sub with Dijon mustard with a 1/2 tsp of honey)
- 1/3 cup fresh dill (finely chopped)
- salt (to taste)
- black pepper (to taste)
- Crackers ((I like pairing mine with rice crackers for a nice added crunch))
- Chips
- Bread (cut into slices)
- Lettuce
- Salad
Instructions
- 1
Strain and rinse your canned chickpeas with cold water several times to remove the odor from the chickpea liquids. Strain them.
- 2
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.
- 3
Add in all remaining ingredients into the large bowl. Mash and mix it altogether until well combined. Season with salt and pepper to taste. Optional: if you have time, chill for 1 hour or overnight for best taste.
- 4
Enjoy the salad with the above suggested pairing ideas!