This dill pickle chickpea salad makes a delicious and hearty lunch. The chopped pickles add crunch and flavor and chickpeas give a protein and fiber boost. Use it with your favorite type of bread, roll or wrap. The best part is it’s ready in 10 minutes!
This chickpea sandwich filling is super delicious and one of my favorite lunches. It takes only a few minutes to put together. I love to make a batch and then have it throughout the week.
It also works great for lunch on the go. While the dressing is creamy, there isn’t too much to make the bread soggy.
For more recipes with chickpeas, try my veggie mulligatawny soup, veggie pasta salad and roasted eggplant hummus.
Jump to:
Why You’ll Love This Recipe
- Super quick: In just minutes you’ll have this tasty sandwich filling.
- Pickles!: If you love dill pickles like I do, you’ll love the flavor of these chickpeas.
Ingredient Notes
- Mayo: Choose vegan mayo if you’re looking to make this vegan-friendly.
- Pickles: My favorite brand of dill pickles is Claussen. Love the dill flavor!
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add in some chopped celery for added crunch.
- Sprinkle with red pepper flakes for some spice.
How To Make Dill Pickle Chickpea Salad
Step 1: First, mash up your drained and rinsed chickpeas in a medium sized bowl.
Step 2: Next make your dressing by whisking together the mayo, mustard and pickle juice in a separate bowl. Add salt and pepper to taste.
Step 3: Add the dressing, chopped pickles and onions to the chickpeas and mix well.
Step 4: Spoon onto your favorite bread (toasted sourdough for me!), roll, or wrap and enjoy!
Expert Tips
- Mash the chickpeas to your desired texture. If you want it chunkier, leave some chickpeas whole. If you want it more like tuna salad, mash them well and make sure there aren’t whole chickpeas.
- You can pulse the chickpeas in a food processor for easier mashing.
- You can change the amounts of red onion and pickle to suit your tastes, either adding more or less.
Serving Suggestions
Serve this chickpea salad on your favorite type of bread, roll or wrap. Or you can even use a lettuce wrap. Top with a slice of avocado or tomato.
Recipe and Storage FAQs
Store the chickpea salad in an airtight container in the fridge for up to 4 days.
I highly recommend Hellmann’s vegan mayo - it’s by far my favorite brand of vegan mayo.
Yes, but always check your packaged ingredients like the mayo and mustard in case they added any gluten-containing ingredients. Just use your favorite gluten-free bread to make a tasty sandwich.
Dinner Recipes
If you tried this Dill Pickle Chickpea Salad Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Dill Pickle Chickpea Salad
Ingredients
- 2 15 oz. cans chickpeas, drained and rinsed
- 2 slices red onion, finely chopped
- 4 dill pickle spears, cut into small pieces
- ½ cup mayo regular or vegan
- 2 teaspoon pickle juice
- 2 teaspoon Dijon mustard
- salt and pepper
Instructions
- Mash the 2 15 oz. cans chickpeas, drained and rinsed in a bowl with a fork.
- In a separate bowl, make the dressing. Whisk together the ½ cup mayo, 2 teaspoon pickle juice, 2 teaspoon Dijon mustard, and salt and pepper to taste.
- Add the dressing, 4 dill pickle spears, cut into small piecesand 2 slices red onion, finely choppedto the chickpeas and mix well. Spoon onto your favorite bread, roll or wrap and enjoy!
- Store the chickpea salad in an airtight container in the fridge for up to 4 days.
Equipment
- Cutting board
- Bowl
Notes
- Mash the chickpeas to your desired texture. If you want it chunkier, leave some chickpeas whole. If you want it more like tuna salad, mash them well and make sure there aren’t whole chickpeas.
- You can change the amounts of red onion and pickle to suit your tastes, either adding more or less.
Jen says
My new favorite lunch! I didn't love chickpea salad until I started putting pickles in it. Now I love it! Super easy to make too!
Bitty says
One of the most delicious sandwiches ever, and terrific on toasted sourdough! Wondered what the pickle and chickpea combo would taste like, and was blown away the first time we tried it. Mouthwateringly good!
Thank you for posting this!
Jen Cardenas says
Thanks so much for the comment! I love it best on toasted sourdough too. Glad you liked it!!