If you’re craving a dish that delivers on tang, crunch, and plant-based protein, it’s hard to beat dill pickle chick pea salad. This isn’t just another salad; it’s a vibrant bowl packed with zesty dill pickles, crunchy veggies, creamy dressing, and hearty chickpeas. Whether you’re meal-prepping for lunch or searching for a summer potluck hit, this salad is proof that healthy eating can be downright craveable. Let’s dive into what makes this bold, refreshing dish shine!

Dill pickle chick pea salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this dill pickle chick pea salad truly pop is how each ingredient brings something essential to the party—color, texture, flavor, and that irresistible pickle tang! Grab these simple staples and get ready for a dish that tastes far greater than the sum of its parts.

Chickpeas: The sturdy, creamy base that gives this salad its satisfying bite and boosts protein.
Carrots: Add brightness, subtle sweetness, and a lovely crunch to every forkful.
Celery: Classic for a reason—its brisk texture and flavor keep every bite lively.
Dill pickles: The star ingredient adds signature zest and tang that defines this salad.
Red onion: A little goes a long way, adding sharp contrast and a splash of color.
Stone ground Dijon mustard: Earthy and bold, this mustard deepens flavor and ties the dressing together.
Vegan mayonnaise: For that craveable creamy finish that balances all the tang and crunch.
Salt and pepper: Essential for seasoning—don’t skip the final taste test before serving!

How to Make Dill pickle chick pea salad

Step 1: Prep Your Veggies and Pickles

Start by chopping the carrots, celery, dill pickles, and red onion into small, bite-sized pieces. Taking the time for even chopping helps ensure every scoop of salad has a little of everything in it. If you’re sensitive to red onion’s bite, feel free to soak it in cold water for a few minutes first—the flavor will mellow beautifully.

Step 2: Drain and Rinse the Chickpeas

Open your cans of chickpeas and give them a good rinse under cool water. This removes any extra sodium from the canning liquid and lets the chickpeas shine in both texture and taste. Be sure to drain them well—they’ll absorb the dressing better this way.

Step 3: Combine the Base Ingredients

In a large mixing bowl, add your chopped carrots, celery, dill pickles, red onion, and drained chickpeas. Gently toss to distribute everything evenly—this lets each ingredient mingle before the dressing even hits.

Step 4: Whisk the Dressing

In a small bowl, whisk together the stone ground Dijon mustard and vegan mayonnaise until smooth. This dressing is the tangy, creamy backbone of your dill pickle chick pea salad, so don’t be afraid to taste and adjust if you like a bit more zing from the mustard.

Step 5: Mix, Season, and Serve

Pour the dressing over your salad base, then toss everything gently but thoroughly. Add salt and pepper to taste, and give it one last stir to coat every bite. Chill in the fridge for at least 30 minutes if you have time—it’s good right away, but incredible once the flavors meld together!

How to Serve Dill pickle chick pea salad

Garnishes

Treat your dill pickle chick pea salad to a little extra flair with some fresh dill, a sprinkle of smoked paprika, or a scatter of extra chopped pickles on top. Not only do these touches make it look gorgeous, but they also amp up the flavor in every bite.

Side Dishes

This salad loves company! Pair it with toasted pita bread, a cup of soup, or tuck it into a wrap for an ultra-hearty lunch. It also makes a refreshing contrast to spicy grilled tempeh or a side of herbed potato wedges at your next cookout.

Creative Ways to Present

Try piling your dill pickle chick pea salad into lettuce cups for handheld snacks, or spooning it over a bed of greens for a filling main course. You can even stuff it into a hollowed-out tomato or serve as a tangy dip alongside crunchy tortilla chips. It’s a showstopper however you serve it!

Make Ahead and Storage

Storing Leftovers

This salad is a superstar for meal prep! Store leftovers in an airtight container in the refrigerator, and it will keep its flavor and crunch for 3 to 4 days. Give it a quick stir before serving, as the dressing may settle slightly at the bottom.

Freezing

Freezing isn’t recommended for dill pickle chick pea salad. The fresh veggies and creamy dressing don’t thaw gracefully, so enjoy it fresh or cold from the fridge for the best texture and flavor.

Reheating

There’s no need to reheat—this salad is at its very best when served chilled or at cool room temperature. If you want to revive it a bit after a couple days, just add an extra dollop of vegan mayo or a fresh squeeze of lemon to brighten things up.

FAQs

Can I use homemade chickpeas instead of canned?

Absolutely! If you have cooked chickpeas ready, use about three cups. Homemade chickpeas are a terrific way to boost texture and flavor, just make sure they’re fully cooked and cooled before adding to your salad.

Is this dill pickle chick pea salad gluten-free?

Yes, all the core ingredients are naturally gluten-free. Just double-check your mayonnaise and mustard labels if you have sensitivity, as some brands can vary.

Can I swap out the vegan mayo for something else?

If you don’t have vegan mayo, unsweetened plant-based yogurt or mashed avocado are great stand-ins. The texture will change a bit, but both offer a lovely creaminess that works beautifully.

What type of dill pickles work best?

Classic kosher dills or garlic dill pickles are my top pick for their punchy, garlicky flavor. If you like a little sweetness, bread-and-butter pickles can add a twist—just note the salad will taste a bit different.

Can I add other veggies or herbs?

Definitely! Fresh herbs like dill or parsley, chopped bell peppers, or even some shredded cabbage are all delicious additions for variety and color. Have fun making this dill pickle chick pea salad your own!

Final Thoughts

I hope you’ll give this dill pickle chick pea salad a spot on your weekly menu. It’s a crunchy, creamy, flavor-packed mix that’s hard to resist and even harder to stop sharing. Whether for quick lunches or as a cookout favorite, bite after bite, it’s pure salad happiness!

Dill pickle chick pea salad Recipe

★★★★★

4.8 from 30 reviews

Author: Mariam
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This dill pickle chickpea salad is a refreshing and flavorful dish that combines the earthy taste of chickpeas with the tangy crunch of dill pickles. It’s a perfect side for any summer meal or a light lunch option.

Ingredients

Scale

For the Salad:

2 cans chickpeas
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup dill pickles (chopped)
1/4 cup red onion (chopped)

For the Dressing:

1/4 cup stone ground dijon mustard
1/4 cup vegan mayonnaise
Salt and pepper (to taste)

Instructions

Step 1: In a large bowl, combine chickpeas, carrots, celery, dill pickles, red onion, mustard, mayonnaise, salt, and pepper.
Step 2: Mix everything together until well combined.
Step 3: Serve and enjoy!