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A glass bowl filled with simple chickpea salad, featuring chopped chickpeas, diced red onion, celery, and herbs, all mixed together on a light wooden surface.

Chickpea Salad Recipe

Chickpea Salad is quick, savory, and versatile. Make ahead for sandwiches, wraps, or picnics. Ready in minutes and keeps well for easy lunches.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: chickpeas, garbanzo beans, make-ahead, meal prep, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 143kcal
Author: Holly Gray

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

Calories: 143kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 172mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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