Dilled Chickpea Salad

chickpeas in a spoon

This simple chickpea salad is made special with fresh dill, olives, and a hint of mustard. Spread it on fresh bread, stuff into a pita or wrap with leafy greens. Or, just dollop onto a green salad.

Serves: 4 to 6

  • One 16- to 20-ounce can chickpeas, drained and rinsed
  • 1 medium tomato or 2 plum (Roma) tomatoes, finely diced
  • 2 large celery stalks, sliced diagonally
  • 2 to 3 tablespoons minced fresh dill
  • 1/4 cup black olives, preferably cured, chopped
  • 1/3 cup vegan mayonnaise
  • 1 to 2 teaspoons yellow or grainy mustard

Combine the first 5 ingredients in a serving bowl.

In a small bowl, stir together the mayonnaise and mustard. Pour over the chickpea mixture and stir well. Serve at once or cover and refrigerate until needed.



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