Looking for a quick, delicious, and protein-packed meal? This Creamy Chickpea Salad is a perfect choice! It’s a no-mash version of classic chickpea salad, keeping the chickpeas whole for a hearty texture. With fresh green onions, crisp celery, and a zesty lemon-mayo dressing, this salad is perfect for sandwiches, wraps, or on its own. Plus, it’s a fantastic make-ahead meal for busy days!
Serve with Crostini Crackers for a crunchy bite or pair it with a warm bowl of Roasted Garlic and Tomato Soup.
💞 Why You'll Love This Recipe
This easy chickpea salad is such a great recipe for spring and summer because it's light and everything might even be in your pantry already.
- Quick & Easy – Ready in just 10 minutes with minimal prep.
- Protein-Packed – Chickpeas are a great plant-based protein source.
- Versatile – Enjoy it as a sandwich filling, in a wrap, or over greens.
- Great for Meal Prep – Stays fresh in the fridge for up to 3 days.
You'll also definitely enjoy some of my other fresh and flavorful recipes! For another creamy and protein-packed salad, try my Dill Pickle Tuna Salad, Buffalo Tuna Salad or Dill Pickle Egg Salad. Need an easy meal-prep option? My Instant Pot Hard Boiled Eggs and Blender Oat Muffins make great grab-and-go choices. No matter what you're craving, there's a delicious, homemade recipe waiting for you!
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🍴Ingredients
- Chickpeas
- Mayonnaise (or Greek yogurt)
- Dijon mustard
- Lemon juice
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Celery (optional)
- Green onions
- Fresh parsley or fresh dill
- Olive oil
See recipe card for quantities and substitutions for suggested changes if you don't have all the ingredients!
How To Make Creamy Chickpea Salad
Step 1: Make the Dressing
In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, salt, black pepper, and olive oil.
Step 2: Combine Ingredients
Add the whole chickpeas, celery, green onions, and fresh herbs to the bowl. Toss well to ensure everything is coated evenly.
Step 3: Let It Sit
For the best flavor, let the salad rest for about 10 minutes so the chickpeas absorb the dressing.
Step 4: Serve & Enjoy
Eat it on its own, as a sandwich filling, in a wrap, or over a bed of greens.
Hint: For an even more flavorful creamy chickpea salad, let it sit in the fridge for an hour before serving—this allows the flavors to meld together beautifully!
Substitutions and Variations
Substitutions
- Dairy-Free/Vegan: Swap the mayo for a plant-based alternative or mashed avocado.
- No Mayo? Greek yogurt works as a creamy and tangy substitute.
- No Green Onions? Try chives or finely diced red onion instead.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Extra Crunch: Mix in some chopped almonds, sunflower seeds, or diced bell peppers.
- Herb Boost: Swap parsley for cilantro or basil for a different flavor profile.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle.
⭐ Top Tip
Use high-quality mayonnaise or Greek yogurt for the best flavor. If using canned chickpeas, rinse them well to remove excess sodium and enhance their taste. You can save the water (called aquafaba) to use for other dressings!
FAQs
Absolutely! It keeps well in the fridge and can be used in sandwiches, wraps, or served over greens for an easy meal throughout the week.
Try mixing in carrots, diced bell peppers, or even roasted pepitas for extra texture and flavor.
More Recipes
Looking for other lunch recipes? Try these:
📖 Recipe
Creamy Chickpea Salad
Equipment
- Mixing Bowl
- Whisk
- Chopping Knife
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ¼ cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- lemon juice from one small lemon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ cup celery finely diced (optional)
- 2 tablespoon green onions finely sliced
- 2 tablespoon Parsley chopped
- 1 tablespoon olive oil to help coat whole chickpeas better
Instructions
- In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, onion powder, salt, black pepper, and olive oil.
- Add the whole chickpeas, celery, green onions, and fresh herbs to the bowl. Toss well to ensure everything is coated evenly.
- For the best flavor, let the salad rest for about 10 minutes so the chickpeas absorb the dressing.
- Eat it on its own, as a sandwich filling, in a wrap, or over a bed of greens.
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