Description
A quick, healthy, and delicious vegan and gluten-free chickpea salad packed with 15g protein per serving, perfect for busy weeknights.
Ingredients
2 (15 oz) cans Canned chickpeas
1/2 cup Celery (diced)
1/4 cup Red onion (fine dice)
2 tablespoons Fresh dill (chopped)
1 tablespoon Dijon mustard
2 tablespoons Lemon juice (fresh)
1 tablespoon Olive oil
To taste Salt & pepper
Instructions
- Drain and rinse chickpeas thoroughly; pat dry with a paper towel to prevent watery salad
- Dice the celery and red onion into small pieces
- In a large bowl, combine chickpeas, celery, red onion, and fresh dill
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing
- Pour the dressing over the chickpea mixture and stir gently to combine
- Let the salad chill in the refrigerator for at least 5 minutes to meld flavors before serving
Notes
For a creamier version, mash some chickpeas with a fork before adding dressing.
Store in an airtight container in the refrigerator for up to 4 days; do not freeze.
Serve cold on gluten-free toast, in lettuce wraps, with crackers, or as a dip.
To make oil-free, replace olive oil with 1 tablespoon of water.
Substitute red onion with green onion for milder taste, use parsley or 1 tsp dried dill if fresh dill unavailable.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 1/6 of recipe)
- Calories: 285 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea salad, vegan, gluten-free, high protein, quick, healthy