Savory and salty chickpea salad with dill pickles, olives, lemon and tahini!
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
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.
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