This dill pickle chick pea salad is so flavorful, filled with vegetables and healthy fiber, and the perfect filling lunch recipe as the weather warms up!
Jump to RecipeI’ve been making versions of this chick pea salad for years. It is SO simple to put a larger batch together, and it holds up really well for lunches throughout the week. It’s truly the perfect meal prep food to keep you eating well through the week.
Whenever I share this as part of my lunch on my Instagram page, I get people asking me for the recipe. I typically don’t even measure it out – it’s a good “dump salad” for me. But I have taken the time to tweak and perfect this recipe – with the addition of dill pickles!!
Plant based chick pea salad:
What I love about this salad:
- simple budget friendly ingredients
- crunchy and fresh
- bursts of flavor in every bite
- filling and nourishing for your body!
- would also make a great salad to bring to a gathering
Dill pickle chick pea salad
Ingredients
- 2 cans chick peas
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1 cup dill pickles (chopped)
- 1/4 cup red onion (chopped)
- 1/4 cup stone ground dijon mustard *see notes
- 1/4 cup vegan mayonaise
- salt + pepper (to taste)
Instructions
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Combine all the ingredients in a large bowl.
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Enjoy!
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Store in an airtight container in the refrigerator for up to 3-4 days.
Recipe Notes
*You can use regular dijon mustard, but the stoneground dijon gives it the perfect little kick of flavor – it’s delicious!
There you have it! If you make this recipe, please let me know on my Instagram page! I love seeing you guys enjoying my recipes on there. Thank you so much!
Also, if you would be able to share images from this page on Pinterest, I would be so thankful! That helps you save the recipe for later, but it also helps others find my site. Which helps me to be able to keep providing free content for you!
If you liked this recipe, I have many others you would love! Try one of these this week and let me know what you think of it:
Thanks for sharing. Made this for dinner tonight without mayo and my husband and I loved it. (Also added a sweet pepper as well)
I love that! Yeah! So glad you liked it!
This looks tasty. I think it’d be great with meat from the bbq next time we fire up the grill.
What is your favorite vegan mayo?
Loved this…subbed mayo with Greek yogurt (obviously not fully plant based any more) and added sweet red pepper and minced garlic YUM!!
How do you eat this? Hot or cold? I’d love to try this but I have no experience with any chickpea salads.
My friend shared this in our chat group and more than a few of us have made it and loved it. Thanks!
Yum! This is delicious. I had capers to use up so I used them instead of dill pickles.