Mashed Chickpea Salad with Dill and Jalapeño Recipe

Introduction

This mashed chickpea salad is a flavorful and satisfying plant-based alternative to traditional tuna salad. Packed with tangy pickles, fresh herbs, and a hint of spice, it’s perfect for sandwiches, wraps, or a light lunch.

Ingredients

• 1 can chickpeas
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• 1/4 cup red onion, chopped
• 1/4 cup scallion, chopped
• 1 handful dried dill weed
• 2 tablespoons vegan mayonnaise
• 1/4 cup pickles, chopped
• Juice of 1 lemon (about 1 tablespoon)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 dash crushed red pepper flakes
• 1 stalk celery, chopped
• 3 tablespoons pickled jalapeño pepper, chopped

Instructions

1. Step 1: In a large mixing bowl, combine chickpeas, Dijon mustard, garlic, red onion, scallion, dried dill weed, vegan mayonnaise, pickles, lemon juice, olive oil, sea salt, black pepper, and crushed red pepper flakes.
2. Step 2: Add celery and pickled jalapeño pepper to the bowl. Using a pastry cutter or a sharp tool, mash the mixture until about half of it is chunky but not fully smooth—you want a texture similar to tuna salad.
3. Step 3: Once mixed and mashed to your liking, cover and refrigerate the salad to let the flavors meld and the texture set before serving.

Tips & Variations

• For extra creaminess, stir in a bit more vegan mayonnaise or add mashed avocado.
• Swap pickled jalapeños for mild banana peppers if you prefer less heat.
• Add fresh herbs like parsley or basil to brighten the flavor.
• Serve inside toasted bread, lettuce wraps, or on crackers for a quick snack.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and enjoy chilled. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas until tender before using. Canned chickpeas are convenient and ready to use for this recipe.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and makes a great protein-rich meal prep option for lunches during the week.

Mashed Chickpea Salad with Dill and Jalapeño Recipe

---

★★★★★

4.9 from 141 reviews

• Author: Cleo
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

A vibrant and flavorful mashed chickpea salad that combines zesty lemon, tangy pickles, and a touch of spice with creamy vegan mayonnaise. This easy no-cook recipe is perfect for a healthy lunch or snack, offering a delicious plant-based alternative to traditional tuna salad.

---

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can Chickpeas (about 15 oz)
• 1 tablespoon Dijon Mustard
• 2 cloves Garlic, minced
• 1/4 cup Red Onion, finely chopped
• 1/4 cup Scallion, chopped
• 1 handful Dried Dill Weed (approximately 1 tablespoon)
• 2 tablespoons Vegan Mayonnaise
• 1/4 cup Pickles, finely chopped
• 1 Lemon, juiced (1 tablespoon juice)
• 1 tablespoon Olive Oil
• 1 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 1 dash Crushed Red Pepper Flakes
• 1 stalk Celery, finely chopped
• 3 tablespoons Pickled Jalapeño Pepper, chopped

---

Instructions

1. Combine Ingredients: In a large mixing bowl, add the chickpeas, Dijon mustard, minced garlic, finely chopped red onion, chopped scallion, dried dill weed, vegan mayonnaise, chopped pickles, lemon juice, olive oil, sea salt, ground black pepper, and crushed red pepper flakes. Toss all ingredients together until evenly mixed.
2. Add Celery and Jalapeños: Add the finely chopped celery stalk and pickled jalapeño peppers to the chickpea mixture. These ingredients will add crunch and a bit of heat to the salad.
3. Mash the Mixture: Using a pastry cutter, fork, or a similar tool, mash the mixture until roughly half of it becomes chunky; avoid over-mashing as the goal is not to create a hummus but maintain a salad texture similar to tuna salad.
4. Chill to Set: Place the salad into the refrigerator to chill and let the flavors meld. Chill for at least 30 minutes before serving for best taste and texture.

Notes

• This salad can be served on its own, as a sandwich filling, or atop greens for a light meal.
• Adjust the amount of pickled jalapeño and crushed red pepper flakes based on your spice preference.
• Vegan mayonnaise can be substituted with regular mayonnaise if not vegan.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use fresh lemon juice for the best tangy flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: mashed chickpea salad, vegan salad, plant-based lunch, healthy chickpea recipe, no-cook salad, chickpea tuna salad alternative, easy vegan recipes