A twist on my original Mashed Chickpea Salad which is on the sweeter side, this creation is the opposite of sweet and is all things savory and salty instead!
Sometimes you want a chickpea salad with dill pickles and salty olives, you know?! There’s no mayo involved, no fake ingredients, it’s all real whole foods but ends up being creamy too in some magical kind of way. Ahhh, I love it so much. I love the crunch from the fresh cucumbers and the pickles. I love the dash of fresh lemon and zesty dijon mustard. I love the raw sunflower seeds and creamy tahini.
It’s a savory lovers dream!
I also love that it takes less than 30 minutes to make. Chop the veggies and herbs, pulse the chickpeas in the food processor until slightly mashed, add the spices and such, and mix! We like to serve it with avocado on sourdough toast, or have it alongside some veggie burgers and fries. I also will top it on some romaine lettuce or fresh spinach with extra lemon for the quickest lunch around. There’s nothing like it! It makes for the perfect meal-prepped lunch too, because the leftovers get better in the fridge.
Go make it ASAP! FYI – It’s perfect for the luteal phase too because of the chickpeas and tahini!!
Savory Dill Pickle Mashed Chickpea Salad
- Prep Time: 25
- Total Time: 25
- Yield: 5 1x
- Category: salad, chickpea salad, side salad
- Method: food processor
- Cuisine: vegan
Description
Savory and salty chickpea salad with dill pickles, olives, lemon and tahini!
Ingredients
2 15-ounce cans chickpeas drained and rinsed
1 cup chopped cucumber
1 cup chopped carrots
1/2 cup chopped bell pepper
2 green onions, chopped (or more to taste, can sub shallot or chives)
1/2 cup chopped pickles of your choice (I used spicy dill)
1/3 cup olives of your choice (I used green)
1/3 cup chopped fresh parsley (can sub for fresh dill)
1/3 cup raw sunflower seeds
juice from 1 whole lemon (sometimes I do 1.5 lemons if they are small)
1/3 cup tahini
1/4 cup dijon mustard (I used horseradish dijon)
pinch of sea salt and pepper, to taste
Instructions
Drain and rinse the chickpeas. Then transfer them to a food processor and pulse until slightly mashed. Transfer them to a medium-sized bowl.
Add the rest of the ingredients to the bowl and mix until well combined and creamy!
Taste test and adjust lemon, salt, pepper, mustard, etc. Serve over toast with avocado, over lettuce or alongside veggie burgers! Makes a great side dish to bring to a party as well.
Notes
Store leftovers in refrigerator for up to 3 days.
Keywords: vegan savory chickpea salad, vegan salty chickpea salad, dill pickle chickpea salad, pickle chickpea salad, vegan chickpea salad with pickles, chickpea salad with olives, vegan smashed chickpea salad
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Great recipe definitely a must try! I also found this book that has tons of great plant based recipes if you would want to check it out.. http://bit.ly/plant-based-cookbook
★★★★★
Loveeeeeee this recipe ! Eating it with romaine as we speak. I added some franks (obvi) and some airfried spicy tofu and I’m loving every bite
★★★★★
This looks and sounds delicious. I love that it’s perfect for the luteal phase. I can’t wait to make it! Thanks for sharing the recipe!
Thanks Idara! So glad you want to make it!
That sounds wonderful! Thank you for sharing!
★★★★★