Making Our Extra Easy Chickpea Salad
It’s no secret that we love chickpeas over here! See our ultimate guide for cooking them, our favorite homemade hummus recipe, and this chickpea salad with lemon and dill. We all need quick go-to snacks and lunches, which is why we’re sharing this easy salad with you. Think of it as a vegan version of tuna or egg salad. It’s delicious, filling, and healthy. To make it, we mash cooked (or drained and rinsed canned) chickpeas with lime juice, mustard, and mayo. You can use plain mayonnaise or vegan mayo. Then add a few seasonings and some crunch with celery and scallions. Finally, throw in some fresh herbs if you have them on hand. So quick and simple! This easy chickpea salad keeps in the fridge for 4 to 5 days, so you can make it in advance and have it on hand for the rest of the week. We have not tried freezing this salad; it should be okay, but since mayo doesn’t always thaw well, the texture might be slightly different. We love this easy salad with chickpeas, but you can always substitute other beans, like cannellini beans, navy beans, fava beans, or pinto beans. We love turning this into chickpea salad sandwiches, but it also works wonders inside wraps, by itself, or on top of salads. We hope that you give it a try!
More Easy Salads
Curried Chickpea Salad Bowls Easy Chickpea Salad with Lemon and Dill Ridiculously Easy Bean Salad Dinner Worthy Balsamic Strawberry Salad
1 lime or lemon Salt and fresh ground pepper 1 tablespoon capers, roughly chopped 1 teaspoon Dijon mustard 2 to 3 tablespoons mayonnaise or vegan mayonnaise 1 stalk celery, finely chopped 1 scallion, finely chopped 1 tablespoon chopped fresh dill, optional 2Add chickpeas to a medium bowl and mash them with a fork or potato masher. They do not need to be completely smooth, in fact, leaving some larger pieces is nice. 3Stir in 1 tablespoon of lime juice, the capers, mustard, mayonnaise, celery, scallion, and dill. Taste, and then adjust with more lime juice (we usually add another tablespoon or so), salt, and pepper. 4Serve on top of salads or as a sandwich. Or, store the salad in an air-tight container for 4 to 5 days.
