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Close up on a white bowl filled with bright green lettuce and topped with a dill chickpea salad. On the side there are 2 wedges of lemon, a fork and a small bowl with sliced bread.

Dill Chickpea Salad - Creamy and Vegan

5 from 5 votes
This simple, fresh and creamy dairy-free dill chickpea salad is so delicious! Can be made ahead and perfect to pack lunches to-go.
Prep Time15 mins
Total Time15 mins
Servings 2


  • 15 oz canned chickpeas - drained and rinsed
  • 1 stalk of celery - diced
  • 2 green onions - chopped
  • ½ red pepper - diced

For the sauce:

  • 2 tbsp fresh dill - chopped
  • 1 clove of garlic - crushed
  • 1 tbsp capers - roughly chopped
  • ¼ cup vegan yogurt (or vegan mayonaise) - unsweetened and unflavored, see note
  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice - or to taste
  • 1 tsp maple syrup
  • salt and pepper - to taste


  • Mix all the sauce ingredients together in a medium bowl. Add the rest of the ingredients and mix well.
  • Keep the leftovers in a air tight container in the fridge for up to 4 days.


  • You can use any store bought vegan mayo or make your own with this cashew mayo recipe. For a low in fat recipe, then use a plain vegan yogurt (make sure there are no sugar or vanilla extract added).