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!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Servings: 8 servings
Calories: 302kcal
- 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
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.
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.
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