Dill Chickpea Salad

This creamy dill chickpea salad is so easy to make and stays fresh in the fridge for days. Add it to a bed of Farm Fresh greens, throw it in a wrap with some microgreens, or just eat it straight from the bowl. It's that good!

Dill Chickpea Salad

15 oz canned chickpeas - drained and rinsed

1 stalk of celery - diced

2 green onions - chopped

½ red pepper - diced


2 tbsp fresh dill - chopped

1 clove of garlic - crushed

1 tbsp capers - roughly chopped

¼ cup  yogurt (or mayonnaise)

1 tsp dijon mustard

1 tbsp fresh lemon juice - or to taste

1 tsp maple syrup

salt and pepper - to taste


Mix all the sauce ingredients together in a medium bowl. Add the rest of the ingredients and mix well.

Keep the leftovers in a airtight container in the fridge for up to 4 days.

Serve on a bed of Farm Fresh greens - kale, arugula, or mesclun.

Inspiration and photo by Plant Based Jess

Article précédent Article suivant