Dill Pickle Chickpea Salad

Name: Dill Pickle Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American/Mediterranean
Ingredients: 1 medium shallot (minced); 2 stalks celery (diced small); 1/2 cup dill pickles (diced, plus 2 tbsp brine reserved); 2 cans (15 oz each) canned chickpeas (drained and rinsed); 1/3 cup vegan mayonnaise; 2 tbsp pickle brine (reserved from pickles); 2 tbsp fresh dill (chopped); black pepper (to taste); sea salt (to taste)

A tangy, briny chickpea salad with creamy vegan mayo, fresh celery, and bright dill pickle notes—perfect as a protein-rich bowl topper or sandwich filling.

10 min total4 servingsAmerican/Mediterranean

Calories

285

Protein

Carbs

28g

Fat

15g

Ingredients

1 medium shallot (minced)
2 stalks celery (diced small)
1/2 cup dill pickles (diced, plus 2 tbsp brine reserved)
2 cans (15 oz each) canned chickpeas (drained and rinsed)
1/3 cup vegan mayonnaise
2 tbsp pickle brine (reserved from pickles)
2 tbsp fresh dill (chopped)
black pepper (to taste)
sea salt (to taste)

Instructions

1
In a large bowl, combine the minced shallot, diced celery, and diced pickles. Stir gently to distribute the aromatics and vegetables evenly.
2
Add the drained chickpeas to the bowl and fold gently to combine without breaking them apart.
3
In a small bowl, whisk together the vegan mayonnaise and reserved pickle brine until smooth and slightly thinned.
4
Pour the mayo mixture over the chickpea mixture and fold gently until all ingredients are evenly coated and creamy.
5
Fold in the fresh dill, then taste and season with sea salt and black pepper as needed. The pickles and brine will provide significant saltiness, so adjust carefully.
6
Serve immediately as a salad bowl topper, or refrigerate in an airtight container for up to 3 days. Use as a sandwich filling or grain bowl base.