Chickpea Salad Recipe with Yogurt, Dill and Lemon

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.

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 348kcal

Author Rachel Gurk

Ingredients

2 cans (16 oz. each) reduced-sodium garbanzo beans, drained and rinsed (divided)
1 cup plain nonfat Greek yogurt
2 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely chopped celery
1 cup finely chopped cucumber
1/4 cup minced fresh dill
6 Old El Paso Whole Wheat Taco Boats
Optional: lemon zest and extra dill for garnish
Optional: torn leaf lettuce

Instructions

In a large bowl, use a potato masher or a fork and mash half of beans 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. Load into Old El Paso Whole Wheat Taco Boats and enjoy immediately, or store salad covered in fridge. Do not fill taco boats until ready to serve.
If desired, garnish with lemon zest and extra dill or with some torn leaf lettuce for extra crunch and freshness.

Video

Notes

For consistency, chop your vegetables to be about the same size as the chickpeas.

If you like onions, add 1/4 to 1/2 cup finely diced red onion.

This separates slightly as it sits in the fridge. Stir to combine prior to serving.

If you want less of the bean mixture in the whole wheat boats but still want them filled up, fill the extra space with some crunchy green leaf lettuce.

Nutrition