Dill Pickle Chickpea Salad
Chickpea salad is a classic recipe for vegans and those just looking to eat more plants! This dill pickle chickpea salad takes it a step further by adding the tangy goodness of pickles! Its texture can be comparable to egg or tuna salad. Depending on how you flavour it. It’s easy to whip up, keep in the fridge and have on hand for a sandwich or a chip dip!
What you need:
- Chickpeas
- Pickles
- Dill
- Red onion
- Celery
- Dill
- Vegan mayo
- Mustard
- Salt and pepper
To make this simple dill pickle flavoured chickpea salad, start by draining and rinsing a can of chickpeas before either mashing with a fork or placing them in a food processor to mash.
Place mashed chickpeas in a bowl. Finely dice the celery, onion and pickle and then add to the chickpeas along with the rest of the ingredients.
Use a fork to stir until your salad is well combined.
Serve with chips, crackers, on a wrap or my favourite way: in a sandwich! I like to add mayo to the bread and a layer of lettuce for extra crunch!
Store in an air-tight container in the fridge for up to 5 days! Enjoy your dill pickle chickpea salad!
Dill Pickle Chickpea Salad
Description
This easy, no-cook chickpea salad sandwich is for all the dill lovers out there! Comes together in minutes and is great for meal prep!
Ingredients
Instructions
- Drain and rinse chickpeas, and then place them in a food processor and pulse until evenly mashed. Alternatively, you can place them in a bowl and use a potato masher or fork to mash them to your desired consistency.
- Dice your pickle, celery and onion and add to the bowl with the rest of the ingredients.
- Stir to combine ingredients until well combined.
- Use as a dip for chips, in a wrap or on a sandwich! Store in an air-tight container in the fridge for up to 5 days.
