Description
A creamy, ten-minute chickpea salad with fresh dill, celery, and lemon. Perfect for sandwiches, wraps, or salads, and it keeps for five days.
Ingredients
Scale
Chickpea salad:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ¼ cup finely chopped celery
- ¼ cup chopped green onion or red onion
- 2–3 tablespoons fresh dill (or 1 teaspoon dried)
- ¼–½ cup mayonnaise or plain unsweetened yogurt
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt, or to taste
For the sandwiches:
- Bread
- Lettuce
- Sprouts
- Tomato slices
- Additional mayonnaise
- Mustard
Instructions
- In a large bowl, mash the drained chickpeas with a potato masher or fork until chunky. It’s fine if some chickpeas stay whole.
- Add the celery, onion, dill, mayonnaise, lemon juice, and salt. Stir well until evenly combined.
- Taste and adjust the salt, lemon, and dill as needed.
- Serve immediately, or cover and refrigerate for up to 5 days.
- To assemble sandwiches, spread the chickpea salad between two slices of bread and top with lettuce, sprouts, tomato, and a little mustard.
Notes
Start with ¼ cup of mayonnaise and add more a tablespoon at a time. Canned chickpeas vary in dryness — some need more, some need less. Plain unsweetened yogurt, cashew cream, or a few tablespoons of tahini all work in place of mayonnaise. Nutritional information does not include bread or sandwich toppings. Store in an airtight container in the refrigerator for 4–5 days. Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 203 kcal per serving