Small bites, soups and salads

Creamy dill chickpea salad

This creamy dill chickpea salad is so refreshing and satisfying. Filled with fresh dill and tangy lemon juice, this salad is perfect eaten straight from the bowl or as a wrap filling. Make more to have tasty leftovers! Vegan and gluten-free.

How to make this creamy dill chickpea salad:

This salad is made within 20 minutes, or less if you are good at chopping vegetables!

You will start by mixing the sauce ingredients together in a bowl. The base is vegan mayonnaise that is flavored with fresh dill, garlic, capers, lemon juice, dijon mustard and a hint of maple syrup. This sauce is a perfect balance between tangy, sweet and savory So very delicious.

Then, all the good stuff goes in there: Chickpeas, red peppers, celery and green onions.

There is a lot of fresh dill in this creamy salad! I just love dill so much. Like in these spinach and chickpea croquettes or these buckwheat crepes, this herb makes the whole dish somehow more refreshing.

How to eat this salad

– This fresh summer salad is delicious eaten straight from the bowl. I like to serve mine over a bed of crisp lettuce with sliced cucumbers or simple brown rice.

– It also makes for a great baked potato stuffing! Just like in these lentil stuffed potatoes, I love to batch cook baked potatoes and then stuff them with various healthy mixture.

– If you want to eat this salad mix inside a classic sandwich using regular bread, I recommend to process the mixture in a food processor for a few seconds. This will allow to reach a more uniform texture that holds better.

If you are looking for a no added fat bean recipe, make sure you check out my Bean salad with chilli-lime dressing!

Print Recipe
5 from 4 votes

Creamy dill chickpea salad

This simple, fresh and creamy salad will satisfy your hunger and keep it away for good, thanks to its high amount of fiber and protein. The savory sauce is so flavorful and the variety of texture makes this salad so delicious.
Prep Time20 mins
Course: Salad
Cuisine: American
Keyword: gluten-free, Vegan
Servings: 2
Author: plantbasedjess


  • 15 oz canned chickpeas drained and rinsed
  • 1 stalk of celery diced
  • 2 green onions chopped
  • 1/2 red pepper diced

For the sauce:

  • 2 tbsp fresh dill chopped
  • 1 clove of garlic crushed
  • 1 tbsp capers roughly chopped
  • 1/4 cup vegan mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • pepper to taste


  • Mix all the sauce ingredients together in a medium bowl. Add the rest of the ingredients and mix well.
  • Leftovers stay good in the fridge for 2 days.

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  • Linda Manderson

    5 stars
    I tried this recipe last weekend and it is delicious!! It is so full of flavour and I had most of the ingredients – just had to shop for some fresh dill. My friend visited and she loved it too! Thanks so much for this recipe- it’s a keeper !!

  • Virginia Jill

    5 stars
    I made the Creamy Dill Chickpea Salad last week and it was yummy. It’s great to have something that is good in the fridge for a few days. Keep ’em coming!

  • Tara Metcalfe

    5 stars
    I just made this as I was looking for something fresh tasting during this time. I had to substitute, dill pickles for capers, lime juice for lemon juice, yellow mustard + 1/8 dry for dijon; served it on a bed of greens. It was great!

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