Dill Pickle Chickpea Salad Recipe
Introduction
This Dill Pickle Chickpea Salad is a refreshing and tangy dish perfect for a quick lunch or a light snack. Combining creamy chickpeas with the zesty crunch of pickles and fresh dill creates a delightful flavor that’s both satisfying and easy to make.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dill pickles, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup mayonnaise
Instructions
- Step 1: In a medium bowl, combine the chickpeas, chopped dill pickles, and fresh dill.
- Step 2: Add the mayonnaise and mix everything thoroughly until well combined.
- Step 3: Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.
Tips & Variations
- For a lighter option, substitute mayonnaise with Greek yogurt or a plant-based alternative.
- Add a squeeze of lemon juice for extra brightness.
- Include diced red onion or celery for additional crunch and flavor.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again. This salad is best enjoyed chilled and can be served on its own, in sandwiches, or atop greens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but be sure to soak and cook the dried chickpeas until tender before using them in this recipe.
Is this salad suitable for vegans?
To make it vegan, replace the mayonnaise with a vegan mayo or mashed avocado.
PrintDill Pickle Chickpea Salad Recipe
A refreshing and tangy Dill Pickle Chickpea Salad that combines creamy chickpeas with zesty pickles and fresh dill, all brought together with a smooth mayonnaise dressing. Perfect as a light lunch, side dish, or sandwich filler, this easy-to-make salad is both satisfying and flavorful.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1/3 cup mayonnaise
Instructions
- Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium and improve texture.
- Chop the Pickles and Dill: Finely chop the dill pickles and fresh dill to evenly distribute their flavors throughout the salad.
- Combine Ingredients: In a medium bowl, mix together the chickpeas, chopped pickles, and dill. Add mayonnaise and stir well to coat everything evenly.
- Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve chilled as a side dish, on its own, or in sandwiches for a delicious and tangy meal option.
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt or a vegan mayo alternative.
- Adjust the amount of pickles and dill according to your taste preference for tanginess and herbiness.
- This salad keeps well in the fridge for up to 3 days in an airtight container.
- Optional additions include chopped celery or red onion for added crunch and flavor.
Keywords: Dill Pickle Chickpea Salad, vegetarian salad, no-cook chickpea salad, easy lunch recipe, tangy chickpea salad, mayonnaise chickpea salad
