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3030 Minutes or LessVGVegetarian
4.57
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15 minutes mins
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By: Rachel GurkPosted: 01/20/2017
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If you’re looking for a healthy and easy to make vegetarian meal that will still fill you up and leave you feeling satisfied, look no further. This lemon dill chickpea salad recipe is just what you need.
Disclosure:I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks byreading about brands we love and use in ourown home.
I don’t know about you, but I do my best to meal prep on the weekends. Granted, I’m not always the best at it. As a matter of fact, sometimes I’m pretty terrible at it. The key is finding things that are super easy to make, keep pretty well in the fridge, and which can be easily used for meals. I don’t want to throw all my hard work away if the food spoils. A major bonus is if my husband will eat it, too!
The first time I made this chickpea salad recipe, I told my husband he might not like it. Usually I don’t put that thought in his mind until he tries in because I don’t want to sway or bias him. I must have been feeling extra honest that day. But vegetarian isn’t usually his first choice and he doesn’t always like things that are packed full of beans. Plus, I thought the lemon-dill combo might not be something he would love. I figured I’d be happily eating all of this.
Turns out he ate most of it and actually requested that I keep this in the fridge at all times! Benadds tuna to everything. Usually it’s really gross (sorry Ben, but it is), like putting tuna on top of pizza or macaroni and cheese but I think I can actually get down with the addition of tuna to this bean salad.
Either way, it’s fresh and flavorful, filling and delicious. Simple to make, too! You’re going to mash half of the beans with lemon juice, protein-packed Greek yogurt, olive oil and a few basic spices.
Into this mashed bean mixture goes the remaining beans, cucumber and celery for crunch, and lots of fresh dill for flavor. All that’s left to do after you stir that in is to load it up into an Old El Paso Whole Wheat Taco Boat and devour it!
If you’re looking for more lunch inspiration, try:
- Chicken Salad Recipe with Green Chiles
- Bean Sandwich with Rosemary, Apple, and Parmesan
- Collard Wrap with Black Beans, Chicken, and Avocado
- Pita Flatbread with Asparagus and Herbed Cottage Cheese
- Salad with Beets, Feta, and Dijon Vinaigrette
- Fresh Black Bean Salad from Cookie + Kate
- White Bean and Veggie Salad from EatingWell
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Chickpea Salad Sandwich
4.57 from 16 votesPrep Time: 15 minutes mins
Total Time: 15 minutes mins
6 servings
Print Rate Recipe
If you’re looking for a healthy and easy-to-make vegetarian meal that will leave you feeling full and satisfied, look no further. This chickpea salad sandwich recipe is just what you need!
Ingredients
- 2 cans (16 oz. each) chickpeas, rinsed and drained (or garbanzo beans)
- 1 cup plain nonfat Greek yogurt (full fat and 2% Greek yogurt is fine)
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- 1 cup finely chopped celery (see note)
- 1 cup finely chopped cucumber (see note)
- ¼ cup minced fresh dill
- sliced bread, pita halves, wraps, or tortillas (optional)
- lettuce, sliced tomato, sprouts, etc. (optional)
Instructions
In a large bowl, use a potato masher or a fork to mash half of the chickpeas (1 can) with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined (see note).
Stir in remaining chickpeas, celery, cucumber, and dill and mix until combined. Refrigerate until ready to serve.
To serve, spoon salad onto sliced bread, pita halves, or wraps. Add lettuce if desired. Chickpea salad can be served without bread on a green salad of your choice.
If desired, top with additional fresh dill, lemon zest, tomatoes, sprouts, etc.
Notes
- A small food processor will also work well to mash the chickpea mixture. Don't overprocess; the mixture should have a coarse texture.
- For best sandwich consistency, chop celery and cucumber about the same size as the chickpeas.
- If desired, add ¼ to ½ cup finely diced red onion or chopped green onions. Finely chopped radishes or bell pepper is good, too.
- If you prefer, substitute ½ cup mayonnaise for half of the yogurt.
- Nutrition information is for salad only and does not include bread, lettuce, or garnishes. To reduce sodium content, buy low sodium chickpeas.
- If salad separates slightly, stir well to combine prior to serving.
Nutrition Information
Serving: 0.75cup, Calories: 115kcal, Carbohydrates: 13g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 2mg, Sodium: 334mg, Potassium: 247mg, Fiber: 4g, Sugar: 2g, Vitamin A: 258IU, Vitamin C: 5mg, Calcium: 78mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
Verdict: I love this refreshing and filling chickpea salad recipe and it definitely has become a staple in our house.
Husband’s take: Ben can’t get enough of this. He told me all I need to do tomaintain hishappiness is keep this, my healthy dill dip, and a healthy deep dish chocolate chip cookie stocked at all times. I’m totally failing at that task but I’ll definitely be keeping these all in regular rotation. And I think he’s still pretty happy, regardless.
Changes I would make:None are necessary, but as I suggested in the recipe notes, some diced onions or green onions would also be good in this and it would also be good with some leafy green lettuce.
Difficulty: Very easy!
Disclosure:I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes like this chickpea salad recipe. Thank you for supporting Rachel Cooks byreading about brands we love and use in ourown home.
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Reader Interactions
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Bonnie McGinnis says
Love this salad! So good as a vegetarian main dish salad. I love the combination of the crunchy vegetables, chickpeas, lemon, and dill. I used lemon zest as a garnish to really up the lemon flavor. Thanks for a great recipe!
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Frances says
I used coriander, parsley and garlic chives as I had no dill at the time. Was delicious.
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Rachel Gurk says
Oooh that sounds like a yummy combo! Thanks for taking the time to leave a comment!
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Donnie McCowan says
Can I use vegetable oil instead of olive oil
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Rachel Gurk says
That should be alright, but I definitely recommend olive oil for its taste, if you can find it!
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Natalie says
Would love this for lunch!
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Rachel Gurk says
I hope you tried it and loved it!
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Heather says
I love prepping meals on weekends, and this is getting added to my list for Sunday! Sounds super tasty
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Rachel Gurk says
I hope you loved it!
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Love the pita bowls!
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Rachel Gurk says
They’re actually whole wheat tortilla boats — they’re so great for stuff like this!
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Maria says
Love this recipe. Looks great with the pita bread. Thank you. I will try this.
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Rachel Gurk says
They’re actually whole wheat tortilla boats — they’re so great for stuff like this! Hope you love it!
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Kristen Chidsey says
Love this chick-pea salad–but not with TUNA :) Sorry Ben :)
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