Creamy Chickpea Salad | This versatile and delicious vegetarian alternative to chicken salad combines tender chickpeas, fresh dill, mayo, and lemon juice. This easy chickpea salad works great as a sandwich filling, side dish, or simple snack.
This creamy chickpea salad recipe is the perfect side for crackers or vegetables, and works great for wraps or chickpea salad sandwiches.
Chickpeas (or garbanzo beans) are a tender, mild-tasting legume, with about 7g of protein per 1/2 cup serving.
Combine chickpeas with mayo for creaminess, lemon juice for brightness, fresh dill for freshness, and white onion for crunch. These flavours work incredibly well together, yielding a delicious lunch option.
The texture is creamy and spreadable, achieved by using mayo and mashing the chickpeas about halfway.
How to Make Chickpea Salad Creamy
To achieve a creamy texture in chickpea salad, I use 1/4 cup of mayo for 3 cups of cooked chickpeas. The mayo adds creaminess and helps bind the ingredients together.
When mixing the salad together, partially mash the chickpeas, leaving some in bigger pieces. The chickpeas are naturally creamy on the inside, adding to the overall creamy texture.
My biggest tip for making creamy chickpea salad is make your own chickpeas at home, from dried chickpeas. I use an Instant Pot to cook dried chickpeas.
Dried vs Canned Chickpeas
Dried chickpeas are the raw, whole legume and need to be cooked before consuming.
Dried chickpeas can be soaked for 12-24 hours, and then boiled for about 45 minutes, or (my favourite method) cooked in the Instant Pot for 35 minutes, without soaking.
Canned chickpeas are cooked, canned, and sold, ready for consumption. Make sure to rinse canned chickpeas before using.
Chickpeas cooked from dried generally have a tender, creamy texture and are naturally flavourful. Canned chickpeas are a quick and useful option, but may be less creamy.
Chickpea Salad Add-Ins
Chickpea salad is incredibly versatile and can be customized to your own liking.
Because this chickpea salad is soft and creamy, I recommend adding something crunchy to balance the texture.
In this recipe, I use white onion, although red onion, green onion, or celery also works well.
To balance the richness from the mayo, add some tangy lemon juice. For freshness, add chopped dill or another herb, like fresh parsley.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Add all ingredients to a medium-sized bowl.
Combine, partially mashing the chickpeas.
Serve the chickpea salad as is, in wraps or sandwiches, or with crackers or vegetables.
Tips for Making Creamy Chickpea Salad
What to Serve with Chickpea Salad
Chickpea salad works great as a sandwich filling! Add it to bread, wraps, or pitas.
Enjoy with crackers, tortilla chips, or vegetable slices.
Add to salads or grain bowls.
Try my Dill Pickle Chickpea Salad or Chickpea Tuna Wrap for more flavourful chickpea salad recipes!
Storage
Store chickpea salad in a container in the fridge for up to 3-4 days. I do not recommend freezing chickpea salad as the texture will change.
FAQ’s
To make chickpea salad creamy, combine the chickpeas with mayo, and partially mash the chickpeas.
Chickpea salad lasts 3-4 days in the fridge, if stored in an airtight container or bag.
Yes, chickpea salad can be made ahead of time, and it makes a great addition to your weekly meal prep.
Yes, chickpea salad can be made vegan by using vegan mayo instead of regular mayo.
Creamy Chickpea Salad
Equipment
Ingredients
- 3 cups chickpeas
- 3 tablespoons white onion diced
- ¼ cup fresh dill chopped
- 2 tablespoons lemon juice
- ½ teaspoon white sugar
- ¼ cup mayo
- salt and pepper to taste
Instructions
- Add all ingredients to a mixing bowl, seasoning with salt and pepper to taste.
- Combine the ingredients, partially mashing the chickpeas.
- Enjoy as is, in salad, wraps, sandwiches, or with crackers or vegetables.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.