Go Back
+ servings
Chickpea Dill Salad

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

Course: Appetizer, Main Course
Servings: 6 1/2 cup servings
  • 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).

Recipe Notes

*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.