20-Minute Creamy Chickpea Salad with Dill
A light, creamy, and protein-rich chickpea salad with fresh dill, crunchy celery, and a tangy yogurt-mayo dressing. Perfect as a side dish, light lunch, or make-ahead option for meal prep, this gluten-free recipe is quick, healthy, and full of fresh flavors.
Equipment
- 1 Large mixing bowl
- 1 Cutting board
- 1 Sharp Knife
Ingredients
- 5 oz Greek yogurt
- 2 tbsp mayonnaise
- 3 tsp Dijon mustard
- 3 cans 15 oz each chickpeas, drained and chilled
- 1 cup celery about 4 stalks, sliced
- 1 tbsp fresh chives finely sliced
- ¼ cup fresh dill finely chopped
- 1 tbsp fresh parsley finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Creamy Base: Begin by setting up your mixing area with a large bowl. Into this bowl, add 5 ounces of Greek yogurt, 2 tablespoons of mayonnaise, and 3 teaspoons of Dijon mustard. Using a spoon or small whisk, blend the ingredients until smooth and well combined. This mixture will serve as the creamy base for your salad, giving it richness with a tangy balance that pairs perfectly with the fresh herbs and chickpeas. Make sure there are no streaks of mustard or clumps of yogurt before moving on.
- Wash, Chop, and Slice the Vegetables: Rinse your celery stalks, dill, parsley, and chives under cool water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towel. On a cutting board, finely slice 1 cup of celery into thin half-moon shapes for crunch. Next, chop ¼ cup of fresh dill, making sure to remove any thick stems. Finely slice 1 tablespoon of chives and chop 1 tablespoon of parsley. Aim for small, uniform cuts so the herbs evenly distribute throughout the salad, giving every bite a fresh burst of flavor.
- Incorporate Herbs and Vegetables into Dressing: Add the freshly sliced celery, dill, parsley, and chives into the mixing bowl containing the creamy yogurt-mayo base. Gently fold everything together with a spoon or spatula. This step ensures the herbs release their natural oils into the dressing, enhancing the flavor. The green flecks should be evenly dispersed, creating a colorful, garden-fresh look before the chickpeas are added.
- Prepare and Add the Chickpeas: Drain the liquid from three 15-ounce cans of chickpeas and rinse them under cold running water to remove excess starch and brine.Once drained, pat the chickpeas dry with a clean kitchen towel or paper towel—this step prevents the salad from becoming watery. Add the chickpeas to the prepared dressing mixture. For best results, the chickpeas should be slightly chilled, as this keeps the salad crisp and refreshing.
- Season Generously and Mix Thoroughly: Sprinkle the chickpeas with a pinch of salt and a dash of freshly ground black pepper. Begin folding the chickpeas into the creamy mixture, ensuring each one is well coated with dressing and herbs. Use a gentle folding motion instead of vigorous stirring to avoid breaking the chickpeas. Continue mixing until the salad looks evenly dressed and colorful with green herbs throughout.
- Taste, Adjust, and Chill (Optional): Before serving, taste the salad and adjust seasoning as needed by adding more salt, pepper, or a small squeeze of lemon juice for extra brightness.If preparing ahead of time, cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. This resting period enhances the creaminess and brings out the herb flavors.
- Serve and Enjoy: Transfer the chickpea salad into a serving dish or portion it into smaller bowls. Garnish with a light sprinkle of fresh dill or a few extra chives for a vibrant finish. This salad can be served as a refreshing side dish, a light lunch on its own, or as a filling for sandwiches and wraps. It’s versatile, satisfying, and perfect for both everyday meals and special gatherings.
Notes
- Greek yogurt creates a creamy yet light dressing that balances flavor without excess fat.
- Chilling the chickpeas before mixing keeps the salad crisp and refreshing.
- Fresh dill adds brightness and fragrance—avoid dried dill for best results.
- Finely chopping herbs ensures even distribution and better flavor release.
- A pinch of lemon juice can lift the salad if you prefer a zesty finish.
- This recipe is naturally gluten-free and a great source of plant-based protein.
- For extra crunch, you can add diced cucumbers or bell peppers.
- Salad tastes best within 24 hours but can last up to 3 days.
- If serving the next day, add a touch of mustard or salt to refresh flavor.
- Works well as a side dish, wrap filling, or light vegetarian main course.
