If you’re looking for a healthy and easy to make vegetarian meal that will still fill you up and leave you feeling satisfied, look no further. This lemon dill chickpea salad recipe is just what you need.
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
I don’t know about you, but I do my best to meal prep on the weekends. Granted, I’m not always the best at it. As a matter of fact, sometimes I’m pretty terrible at it. The key is finding things that are super easy to make, keep pretty well in the fridge, and which can be easily used for meals. I don’t want to throw all my hard work away if the food spoils. A major bonus is if my husband will eat it, too!
The first time I made this chickpea salad recipe, I told my husband he might not like it. Usually I don’t put that thought in his mind until he tries in because I don’t want to sway or bias him. I must have been feeling extra honest that day. But vegetarian isn’t usually his first choice and he doesn’t always like things that are packed full of beans. Plus, I thought the lemon-dill combo might not be something he would love. I figured I’d be happily eating all of this.
Turns out he ate most of it and actually requested that I keep this in the fridge at all times! Ben adds tuna to everything. Usually it’s really gross (sorry Ben, but it is), like putting tuna on top of pizza or macaroni and cheese but I think I can actually get down with the addition of tuna to this bean salad.
Either way, it’s fresh and flavorful, filling and delicious. Simple to make, too! You’re going to mash half of the beans with lemon juice, protein-packed Greek yogurt, olive oil and a few basic spices.
Into this mashed bean mixture goes the remaining beans, cucumber and celery for crunch, and lots of fresh dill for flavor. All that’s left to do after you stir that in is to load it up into an Old El Paso Whole Wheat Taco Boat and devour it!
If you’re looking for more lunch inspiration, try:
- Chicken Salad Recipe with Green Chiles
- Bean Sandwich with Rosemary, Apple, and Parmesan
- Collard Wrap with Black Beans, Chicken, and Avocado
- Pita Flatbread with Asparagus and Herbed Cottage Cheese
- Salad with Beets, Feta, and Dijon Vinaigrette
- Fresh Black Bean Salad from Cookie + Kate
- White Bean and Veggie Salad from EatingWell
- 2 cans (16 oz. each) garbanzo beans, rinsed and drained (chickpeas)
- 1 cup plain nonfat Greek yogurt (full fat and 2% Greek yogurt is fine)
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- 1 cup finely chopped celery
- 1 cup finely chopped cucumber
- ¼ cup minced fresh dill
- small wraps or tortillas
- Optional garnishes: lemon zest, dill sprigs
- Optional: torn leaf lettuce
- In a large bowl, use a potato masher or a fork to mash half of the beans (1 can) with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined.
- Stir in remaining beans, celery, cucumber, and dill and mix until combined. Refrigerate until ready to serve.
- To serve, spoon salad onto small tortillas or wraps, and fold or roll. Add lettuce if desired. You can also serve the salad on torn leaf lettuce or another green of your choice.
- If desired, garnish with lemon zest and extra dill.
- Nutrition information is for salad only and does not include wraps, lettuce, or garnishes. To reduce sodium content, buy low sodium garbanzo beans.
- For consistency, chop your vegetables about the same size as the chickpeas.
- If you like onions, add ¼ to ½ cup finely diced red onion or chopped green onions.
- This separates slightly as it sits in the fridge. Stir to combine prior to serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben can’t get enough of this. He told me all I need to do to maintain his happiness is keep this, my healthy dill dip, and a healthy deep dish chocolate chip cookie stocked at all times. I’m totally failing at that task but I’ll definitely be keeping these all in regular rotation. And I think he’s still pretty happy, regardless.
Changes I would make: None are necessary, but as I suggested in the recipe notes, some diced onions or green onions would also be good in this and it would also be good with some leafy green lettuce.
Difficulty: Very easy!
Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes like this chickpea salad recipe. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.