Chickpea Salad is quick, versatile, and full of fresh flavor. Made with chickpeas, celery, onion, lemon juice, and a few simple seasonings, it’s perfect as a make-ahead salad, a sandwich filling, or a light meal ready to serve in minutes!
A Lunchtime Staple
This salad has been a staple in my kitchen for years. It’s easy to mix up a batch and keep it in the refrigerator for fast lunches. The combination of chickpeas, celery, onion, lemon juice, and dill is fresh, satisfying, and never boring.
One of the best things about chickpea salad is its flexibility. Spread it onto bread for a sandwich, scoop it with crackers, or serve it over greens for a hearty salad. It also holds up well in the fridge and is great for meal prep.
Ingredients for Chickpea Salad
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Chickpeas – Canned chickpeas, also known as garbanzo beans, make this recipe quick. Drain and rinse them well before mashing.
- Celery – Finely chopped for a satisfying crunch in every bite.
- Red onion – Adds a little sharpness that balances the creamy texture of the mashed chickpeas. Yellow onion works well, too, for a milder flavor.
- Mayonnaise – Binds everything together and gives the salad its creamy consistency. Use your favorite plant-based mayo for a fully vegan version.
- Lemon Juice – Fresh is best here. It brightens the whole salad and keeps it tasting fresh.
- Fresh Dill – Adds an earthy, herby note that pairs naturally with chickpeas and lemon. If using dried dill, reduce the amount to 1 teaspoon.
- Kosher Salt and Black Pepper – Simple seasonings to bring it all together.
Make it Vegan: Use plant-based mayonnaise. Everything else in this recipe is already plant-based.
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Chickpeas: Canned chickpeas, also called garbanzo beans, make this recipe quick and easy.
- Celery: Adds crunch and freshness.
- Red onion: A little sharpness balances the creamy texture. Yellow onion works well, too.
- Mayonnaise: I use Hellmann’s Plant-Based Mayo or Vegenaise for a smooth, classic flavor.
- Lemon Juice: Brightens the flavor.
- Dill: For a fresh earthiness. If you prefer dried dill, reduce the amount to 1 teaspoon.
- Simple Seasonings: Kosher salt and ground black pepper.
How to Make Chickpea Salad
STEP ONE: Prep the chickpeas. Add the drained chickpeas to a medium mixing bowl.
STEP TWO: Mash. Use a potato masher until the chickpeas are broken down but still a little chunky. For a quicker option, pulse them in a food processor.
STEP THREE: Mix. Stir in the celery, red onion, vegan mayonnaise, lemon juice, dill, salt, and pepper until everything is well combined. Adjust seasoning to taste.
STEP FOUR: Serve. Enjoy right away on toasted bread, with crackers, or over greens. To store, cover, and refrigerate for up to 3 days.
Make it Vegan 🌱
For a plant-based chickpea salad, use dairy-free mayo, and you’re all set!
Frequently Asked Questions
Yes. Cook the dried chickpeas until very tender before mashing. One cup of dried chickpeas yields approximately 1½ cups cooked, which is equivalent to one standard 15-ounce can.
Yes. Diced cucumber, cherry tomatoes, shredded carrot, or chopped bell pepper all work well here. Add them in small amounts so they complement rather than overwhelm the chickpea base.
Yes. Hummus or mashed avocado both work as a mayo substitute and give the salad a slightly different but equally good flavor profile. Greek yogurt is another option for a tangier result.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.
More Chickpea Recipes
- Wild Rice and Garbanzo Bean Soup
- Chickpea and Pasta Soup with Spinach
- Smashed Chickpea Salad and Sandwich Filling
- Roasted Chickpeas and Edamame
- Garbanzo Bean and Feta Salad
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Chickpea Salad Recipe
Ingredients
- 15 ounces canned chickpeas drained and rinsed
- 1 medium stalk celery chopped
- 1/4 cup red onion chopped
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Add the drained chickpeas to a medium mixing bowl.
- Use a potato masher until the chickpeas are broken down but still a little chunky. For a quicker option, pulse them in a food processor.
- Stir in the celery, red onion, mayonnaise, lemon juice, dill, salt, and pepper until everything is well combined. Adjust seasoning to taste.
- Enjoy right away on toasted bread, with crackers, or over greens. To store, cover and refrigerate for up to 3 days.
Nutrition
This post was updated on March 24th, 2026.
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