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.
Ingredients
- 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***
Instructions
- I large bowl mash chickpeas with a potato masher or a fork until desired consistency/texture
- Add celery, onions, cucumbers, parsley, pickle, dill, set aside
- 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.
- Mix dressing in with beans and veggies.
- Serve on bread, pita, crackers, or atop a fresh green salad (this could also be a perfect lettuce wrap filling).
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.