Description
A bright, creamy, protein-packed salad with fresh crunch and zesty dill-lemon flavor.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup mayonnaise (regular or vegan)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 2 tablespoons fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Drain and rinse chickpeas, then lightly mash half of them for a creamy base.
- Add mayonnaise, Dijon mustard, and lemon juice; stir until smooth and combined.
- Fold in remaining whole chickpeas for texture.
- Add chopped celery, red onion, and fresh dill.
- Season with salt and pepper, adjusting to taste.
- Chill briefly, then serve as a sandwich filling, wrap, or salad bowl.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the seasoning according to your preference.
- Great as a filling for sandwiches or served on a bed of greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg