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Chickpea salad on toasted bread, cut in half and stacked, with potato chips on a white plate.

Dill Pickle Chickpea Salad

This delicious chickpea salad is full of dill pickle flavor and is ready in 10 minutes! It's a tasty sandwich filling that's full of fiber and protein.
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 241kcal
Author: Jen Cardenas

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.

Nutrition

Calories: 241kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 222mg | Potassium: 298mg | Fiber: 5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/dill-pickle-chickpea-salad/