I Need a Recipe

Easy • Vegetarian

Lemony Herb Chickpea Salad

A bright, fresh, and protein-packed chickpea salad, perfect for sandwiches, wraps, or a light lunch.

Prep
10 min
Cook
0 min
Servings
4
Level
Easy
Lemony Herb Chickpea Salad

Say hello to your new favorite healthy and delicious lunch! This Lemony Herb Chickpea Salad is wonderfully fresh, packed with plant-based protein, and bursting with vibrant flavors. It's incredibly versatile – enjoy it in a sandwich, lettuce wrap, or simply scooped onto some crackers. Plus, it's super easy to whip up!

Ingredients

Yield: 4 servings

Main

  • 2 (15-oz) cans chickpeas, rinsed, drained, and patted dry
  • 1/4 cup mayonnaise (or vegan mayo/plain Greek yogurt)
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup finely chopped celery (about 1 stalk)
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill (optional, but lovely)
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

For Serving

  • Bread or wraps
  • Lettuce leaves
  • Crackers

Preparation

  1. Step 1

    In a medium bowl, add the rinsed and drained chickpeas. Using a fork or potato masher, lightly mash about two-thirds of the chickpeas. Leave some whole for texture.

  2. Step 2

    Add mayonnaise (or Greek yogurt), fresh lemon juice, and Dijon mustard to the bowl. Stir well to combine.

  3. Step 3

    Stir in the finely chopped celery, red onion, fresh parsley, and fresh dill (if using). Add a pinch of red pepper flakes if you like a little heat.

  4. Step 4

    Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed – you might want more lemon or a little more salt.

  5. Step 5

    Serve immediately or chill for at least 30 minutes for flavors to meld. Enjoy in sandwiches, wraps, lettuce cups, or with crackers!

Tips

  • For a richer flavor, add a teaspoon of capers or a pinch of dried seaweed flakes.
  • The salad can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days.
  • Swap out the herbs for your favorites, like chives or cilantro, to change up the flavor profile.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.