Chickpea Dill Salad

Creamy and tangy with just the right amount of dill. This salad will be your go to for vegan lunches, appetizer sandwiches, or just a tasty make-a-head creamy salad. I love chickpeas and dill – so this Chickpea Dill Salad is in my meal prep rotation.

Vegan Chickpea Dill Salad
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I enjoy creamy salads – and prevegan I loved taking leftover chicken and making a salad with mayo and crunchy veggies – like carrots and celery. Fast forward to vegan living (and wanting to eat less processed stuff), I used chickpeas and tahini (sesame paste) instead of processed vegan items – and the recipe turned out perfectly.

Prefer to watch the video? Click below!


We use tahini in a lot of our recipes. We love the creaminess and we really enjoy the flavor. We’ve tried a lot of tahini pastes and our absolute favorite is from The Mighty Sesame Co (not sponsored) – which you can order from Amazon or purchase at Whole Foods, Walmart, Publix, and Sprouts – which is great since we travel full time.

Chickpea Dill Salad

Vegan Chickpea Dill Salad

Chickpea Dill Salad

Yield: 6 1/2 cup servings

Creamy and tangy this will be your go-to plantbased salad for sandwiches, salads, and more!


  • 2 cans chickpeas, drained and rinsed
  • 1/2 cup celery, finely diced
  • 1/2 cup green onions, thinly sliced
  • 1 cup cucumber, finely diced, (if your cucumber is very seedy scrape out seeds with a spoon)
  • 1/4 cup fresh parsley, minced
  • 1/4 cup dill pickle, finely diced
  • 1 teaspoon dried dill
  • 1/16 teaspoon black pepper
  • 1/2 cup lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon dijon mustard
  • 3/4-1 cup tahini paste, enough to create a thick creamy dressing***


  1. I large bowl mash chickpeas with a potato masher or a fork until desired consistency/texture
  2. Add celery, onoins, cucumers, parsley, pickle, dill, set aside
  3. In small bowl (or 1 cup+ measuring cup) measure lemon juice, dijon, and garlic. Add tahini until you reach about 1 1/4 cup or you have a nice creamy dressing that is thick enough to coat your beans and veggies.
  4. Mix dressing in with beans and veggies.
  5. Serve on bread, pita, crackers, or atop a fresh green salad (this could also be a perfect lettuce wrap filling).


*Tahini will thicken as liquid is added, so continue to stir until you reach desired consistency. 

***due to variations in tahini, the amount of tahini is estimated around 3/4-1 cup.  The dressing and salad work best when the tahini is a little thick so it evenly coats the veggies.  To loosen the salad the next day, a quick squeeze of lemon will do. 

How to Serve This Chickpea Dill Salad

We loved this on whole grain bread, but it also worked with as a cracker spread and even as finger sandwiches. It is versatile and delish and contains whole plant ingredients! A total win for us!

Making this recipe? Be sure to tag us on Instagram and Facebook @veginspired #veginspiredfoodie so we can see how you use it. I know I will be making it regularly as we travel in the RV – it is a quick go -to lunch!

Until Next Time, Eat More Plants!



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