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Home » All Recipes & Inspiration » Creamy Chickpea Salad with Dill

Creamy Chickpea Salad with Dill

Published: May 3, 2023 by Genevieve Morrison · This post may contain affiliate links

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Chickpea salad with dill on a lace tablecloth surrounded by flowers.

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!

Chickpea salad with dill on a lace tablecloth surrounded by flowers.

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

8 ingredients on a table with labels describing what they are.

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

A collage of 4 numbered images showing how to prep ingredients for chickpea salad with dill.

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. 

2 numbered images showing how to make chickpea salad with dill.

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.

the chickpeas in a bowl of chickpea salad.

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.

Chickpea salad in a bowl with flowers behind it.

For more inspiration, subscribe to my newsletter, 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

  • Spring Fennel Salad
  • Lemon Turmeric Pearl Couscous
  • Burrata Salad with Balsamic Glaze
  • Farro with Pesto and Zucchini
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
Chickpea salad with dill on a lace tablecloth surrounded by flowers.

Creamy Chickpea Salad with Dill

This chickpea salad with dill is one of my favorite side dish recipes for spring entertaining! It’s garden fresh, delicate yet flavorful, both easy and elegant!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 302kcal
Author: Genevieve Morrison

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.

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 will refresh its zing.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 6ounces | Calories: 302kcal | Carbohydrates: 45g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 552mg | Fiber: 13g | Sugar: 9g | Vitamin A: 454IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 5mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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