This chickpea salad with dill is one of my favorite side dish recipes for spring entertaining! It’s garden-fresh, delicate yet flavorful, easy and elegant! With only 7 main ingredients, a little celery slicing, and herb chopping, you’ll have this recipe ready in 20 minutes or less! It can also be made a whole day ahead!
This chickpea salad is mellow, yet bright. It tastes so garden-fresh and delightful and accompanies just about any spring main course.
I love it because it comes together so quickly, there’s minimal prep, and I can just pop it in a refrigerated container, and serve it the next day! It pairs beautifully with my lemon turmeric pearl couscous and a fresh fennel salad for spring menu side dishes!
Ingredient Notes
Greek Yogurt – You can substitute sour cream for a salad with more zing.
Dijon mustard – You can also use yellow or even spicy brown mustard.
Chives – You can also use scallions for a little more oniony flavor.
Dill – Use only fresh dill.
Parsley – This ingredient can be optional. It just adds even more garden freshness to the recipe.
Chickpeas – Make sure to thoroughly drain cans before adding chickpeas to the mixing bowl.
How to Make This Recipe Step-by-Step
1. In a mixing bowl, combine 5 oz. Greek yogurt, 2 tbsp. mayonnaise and 3 tsp. Dijon mustard. Set aside.
2. Slice 1 cup celery (about 4 stalks) and add to the bowl with yogurt, mustard, and mayo.
3. Remove fronds from ¼ cup fresh dill and finely chop. Add to mixing bowl.
4. Finely slice 1 tbsp. chives and add to mixing bowl.
5. Finely chop 1 tbsp. parsley, and add to mixing bowl.
6. Add 3 15 oz. drained cans (chilled) chickpeas to the bowl with a sprinkle of salt and pepper, give everything a nice stir, and serve.
Recipe Notes
This salad will actually stay perfectly delicious for 3 days if stored in a sealed, refrigerated container, although it’s at its tastiest up to 24 hours after assembling.
If serving the next day, mix 1 extra teaspoon of Dijon mustard into the salad before serving, and maybe a little sprinkle of salt and pepper. It loses a little bit of flavor overnight, and 1 more teaspoon of mustard, and a little salt and pepper sprinkle will refresh its zing.
For more inspiration, follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
More Spring Side Dish Inspiration
Creamy Chickpea Salad with Dill
Equipment
- 1 mixing bowl
- 1 cutting board and knife
Ingredients
- 5 oz. Greek yogurt
- 2 tbsp. mayonnaise
- 3 tsp. Dijon mustard
- 3 cans chickpeas – 15 oz. cans (chilled)
- 1 cup celery – about 4 stalks, sliced
- 1 tbsp. chives – sliced
- ¼ cup fresh dill
- 1 tbsp. parsley
- salt and pepper – to taste
Instructions
- In a mixing bowl, combine 5 oz. Greek yogurt, 2 tbsp. mayonnaise and 3 tsp. Dijon mustard. Set aside.
- Slice 1 cup celery, finely chop ¼ cup fresh dill, finely slice 1 tbsp. chives, and finely chop 1 tbsp. parsley. Add to mixing bowl with yogurt, mayo and mustard.
- Add 3 15 oz. drained cans (chilled) chickpeas to the bowl with a sprinkle of salt and pepper, give everything a nice stir and serve.
Kathleen White
I don’t like chickpeas but I needed something that wasn’t pasta salad or potato salad. Guess what, I loved it!
I didn’t have fresh parsley at home, but otherwise I followed the recipe exactly and I will make it again. So yummy, thank you!
Genevieve Morrison
Thank you!!
Katie
This is one of the best things I’ve eaten!!! I made it exactly as described and LOVED every bite. I’ve made it again since and will probably eat many times more. By itself or on some toasted sourdough, YUM! I might throw a hard boiled egg in next time too.
Genevieve Morrison
So glad you enjoyed it!
Nancy
Can I use more mayo in place of the yogurt? Family doesn’t care for it. Thanks for the recipe!
Genevieve Morrison
Of course you can. In fact, you can replace the yogurt entirely with mayo, or substitute sour cream.