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Dill Pickle Chickpea Salad Recipe

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★★★★★

4.7 from 117 reviews

A refreshing and tangy Dill Pickle Chickpea Salad that combines hearty chickpeas with zesty dill pickles, crisp red onion, and fresh dill, all tossed in a flavorful creamy dressing. This salad is perfect as a light lunch or a side dish and is easy to prepare with no cooking required.

Ingredients

Scale

Salad Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup dill pickles, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped

Dressing

  • 1/4 cup mayonnaise or vegan mayonnaise
  • 1 tablespoon pickle juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Prepare the Ingredients: Drain and rinse the chickpeas thoroughly. Dice the dill pickles and finely chop the red onion and fresh dill to ensure even distribution throughout the salad.
  2. Mix the Dressing: In a small bowl, combine mayonnaise, pickle juice, Dijon mustard, salt, and pepper. Whisk until smooth and well blended to form a tangy and creamy dressing.
  3. Combine the Salad: In a large bowl, add the chickpeas, diced dill pickles, red onion, and fresh dill. Pour the dressing over the ingredients and gently toss to coat everything evenly.
  4. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together and the salad to chill properly.
  5. Serve: Give the salad a quick stir before serving chilled as a light meal or side dish.

Notes

  • Use vegan mayonnaise to make this recipe vegan-friendly.
  • For added texture, consider adding chopped celery or cucumbers.
  • Adjust pickle juice quantity in the dressing to taste for extra tanginess.
  • This salad keeps well in the refrigerator for up to 3 days.
  • Serve with pita bread or as a sandwich filling for variety.

Keywords: Dill pickle chickpea salad, vegetarian salad, easy no-cook salad, chickpea recipe, tangy salad

Find it online: https://cookwithyana.com/dill-pickle-chickpea-salad-recipe/