10- Minute Easy Chickpea Salad
A creamy, herb-packed chickpea salad made with protein-rich chickpeas, crisp veggies, and a tangy Greek yogurt dressing. Perfect for sandwiches, wraps, lettuce cups, or served as a light, nutritious salad. Quick to prepare, healthy, and meal-prep friendly.
Equipment
- 1 large mixing bowl
- 1 Medium Bowl (for dressing)
- 1 fork or potato masher
- (1) Whisk
- 1 cutting board
- (1) Chef’s knife
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- ¾ cup celery finely diced
- ½ cup dill pickles finely diced
- ½ cup green onions thinly sliced
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1 –2 tablespoons Dijon mustard to taste
- 2 teaspoons red wine vinegar
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- ¼ teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare the Chickpeas: Start by opening the cans of chickpeas and pouring them into a colander. Rinse thoroughly under cold running water to wash away excess starch and sodium. Allow the chickpeas to drain fully before transferring them to a clean kitchen towel or paper towels. Gently pat them dry to remove any excess moisture. This drying step helps the chickpeas mash more easily and prevents the salad from becoming watery.
- Remove the Skins (Optional for Creaminess): Lay the chickpeas between two clean towels and roll them gently with your hands for about 20–30 seconds. This motion will loosen many of the skins. Peel away and discard the skins that come off easily. While this step is optional, removing most of the skins creates a creamier, smoother texture in the final salad. If you’re short on time, you can skip this step—your salad will still taste delicious.
- Mash the Chickpeas: Place the dried chickpeas into a large mixing bowl. Using a fork or a potato masher, press down firmly to smash the chickpeas. Continue mashing until most of them are broken down but still slightly chunky—aim for a balance between smoothness and texture. The chickpeas should resemble the consistency of shredded chicken or tuna, which gives the salad its hearty and satisfying bite.
- Add the Crunchy Vegetables: Once the chickpeas are mashed, fold in the diced celery, chopped dill pickles, and sliced green onions. Mix well so the vegetables are evenly distributed throughout. These crunchy ingredients add freshness, texture, and a burst of tangy flavor that makes the salad lively and enjoyable with every bite.
- Make the Creamy Dressing: In a separate medium bowl, whisk together the plain Greek yogurt, lemon juice, Dijon mustard, and red wine vinegar until smooth and creamy. Stir in the freshly chopped dill and parsley, along with the garlic powder. Season generously with kosher salt and freshly ground black pepper. Taste the dressing and adjust the flavors as needed—adding more mustard for tanginess, lemon juice for brightness, or herbs for extra freshness.
- Combine Chickpeas with Dressing: Pour the prepared dressing over the chickpea and vegetable mixture. Use a large spoon or spatula to gently fold everything together until the chickpeas are evenly coated. Take your time mixing to ensure that every bite gets a balance of creaminess, crunch, and herb flavor. If needed, taste again and adjust the seasoning with a pinch more salt, pepper, or a squeeze of lemon juice.
- Chill or Serve Immediately: You can enjoy the salad right away, or for even better flavor, cover the bowl and refrigerate for at least 30 minutes. This short resting time allows the flavors to meld together, making the salad more vibrant and refreshing.
- Serving Ideas: Serve your chickpea salad in a variety of ways depending on your mood. Spoon it between two slices of whole-grain bread for a hearty sandwich, tuck it into pita pockets, wrap it in fresh lettuce leaves for a lighter option, or pile it high on crackers for a quick snack. You can also spread it on a rice cake or serve it over a bed of leafy greens for a protein-packed salad bowl.
Notes
- This chickpea salad is an incredibly flexible recipe that you can adjust to suit your taste and pantry.
- Don’t worry about being exact—if you love pickles, add a little more; if you prefer extra creaminess, increase the yogurt or Dijon mustard.
- Removing the chickpea skins makes the salad smoother, but it’s not mandatory if you’re in a hurry.
- It’s a no-cook recipe, which makes it perfect for hot days or quick weekday meals, and it stores beautifully for several days, making it a meal-prep favorite.