Creamy chickpea salad is a versatile and quick vegetarian meal to put together, making it great for work or school lunches. Spread it on whole-grain bread with lettuce and tomato for a delicious sandwich.
You can also top a mixed green salad with this chickpea salad. Or, spread some on crackers and top with diced tomato and cracked pepper. Or, you can just dive in with a spoon. Really, there’s no wrong to eat it.
This chickpea salad is a great vegetarian recipe to have on hand. And, it can easily be made vegan by using vegan mayo.
Chickpeas – I use canned chickpeas for this recipe. Of course, you could soak dried chickpeas overnight, boil them until they are cooked, and then let them cool completely before using in this recipe. Though, that does make this somewhat less quick and easy.
Mayo – Again, in the interest of ease, I use premade mayo. But you could certainly use homemade. And, if you’re wanting to make this vegan, simply replace regular mayo with a vegan version.
Celery & Onion – Dice these somewhat small for a more consistent texture throughout the salad.
Dill – I really love the addition of dill to my creamy salads and this chickpea salad is no exception. It adds the perfect amount of freshness and herbiness.
Salt – I use either a fine kosher salt (like Diamond Crystal) or fine sea salt in my recipes.
Lemon Juice – I recommend freshly squeezed lemon juice but feel free to use bottled if you prefer. The amount of lemon juice you use can vary based on the other ingredients as well as your preferences so I recommend starting with a 1/4 teaspoon then adding a bit more if you like.
How to Make Creamy Chickpea Salad
Drain and rinse the canned chickpeas.
Dice the onions and celery.
In a mixing bowl, slightly mash about half of the chickpeas.
Then, add in the mayo, diced celery, diced onion, dill, salt, and 1/4 teaspoon of the lemon juice.
Mix until well combined. Taste and add more lemon juice if needed.
Serve immediately or keep in the fridge for up to 3 days.
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Creamy Chickpea Salad
- 16 ounces canned chickpeas drained and rinsed
- 1/4 cup mayo
- 1/4 cup onion diced
- 1/4 cup celery diced
- 1/4 teaspoon dill
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon lemon juice
- Place the chickpeas in a mixing bowl and mash about half of them.
- Add the onion, celery, dill, salt, and 1/4 teaspoon of the lemon juice. Mix until well combined. Add more lemon juice if needed.
- Serve immediately or store in the fridge for up to 3 days.
- This can be made vegan by using vegan mayo.