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Home » Recipes » Main Dish

Cucumber Dill Chickpea Salad

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Creamy and delicious, this Cucumber Dill Chickpea Salad is made with simple wholesome ingredients for a healthy lunch or snack. Vegan, gluten free, no mayo and oil free.

Cucumber Dill Chickpea Salad in a cream colored bowl.

Coming up with easy, but tasty lunches to keep the family satisfied is something I'm always trying to accomplish because really, who wants to eat the same thing every day?! No one, obviously. The kids have been in school for about a month so it's time to work some kitchen magic and whip up new ways to keep the lunch boxes interesting. My kids love chickpea salads and judging by how much love you guys have shown this version, it seems you do too. So, naturally I thought this was a good route to take and this Cucumber Dill Chickpea Salad did not disappoint.

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  • ingredients
  • substitutions and variations
  • ways to eat it

ingredients

Like the cranberry apple version mentioned above, this Cucumber Dill Chickpea Salad gets its' creaminess from a non dairy yogurt dressing. The yogurt not only makes the salad creamy, but adds a nice tanginess. Add seasonings, a little mustard and fresh lemon zest for brightness and this dressing perfectly compliments the cucumbers and dill.

Top view of Ingredients used to make a yogurt dressing for chickpea salad.
  • non dairy yogurt
  • mustard
  • lemon zest
  • onion powder
  • salt & pepper
  • chickpeas
  • cucumbers
  • dill
  • celery
  • red onion

See recipe card for quantities.

Side view of Cucumber Dill Chickpea Salad sandwich halves stacked.

substitutions and variations

Fresh dill or dried dill work here so use what you have on hand. Celery and/or red onion can also be added for extra flavor and crunch. This recipe is very forgiving and easily adjusted to your tastes.

Top view of ingredients in Cucumber Dill Chickpea Salad including smashed chickpeas, chopped cucumber and dill.
Side view of yogurt dressing being poured onto chickpea salad.

ways to eat it

We enjoy this salad as sandwiches and simply scooping it with crackers. It takes just a few minutes to make using canned chickpeas and it's great for lunches or a protein packed afternoon snack. We hope you will enjoy it too!

Side view close up of prepared  salad.

If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

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Cucumber Dill Chickpea Salad
Course: Main Course
Cuisine: American
Keyword: non-dairy, quick, simple lunch, vegan
Servings: 6
Author: Melissa
Ingredients
Dressing:
  • ¾ - 1 cup non dairy yogurt, plain and unsweetened depending on how much you like
  • 2 teaspoon mustard
  • 2 teaspoon lemon zest
  • ⅛ teaspoon onion powder
  • salt and pepper to taste
Salad:
  • 3 cups cooked chickpeas or 2 cans drained
  • 1-2 cucumbers, peeled, seeds removed and chopped
  • 1-2 teaspoon dried dill or 3-4 sprigs fresh
  • 2 ribs of celery, chopped optional
  • ½ small red onion, diced optional
Instructions
Dressing:
  1. Combine dressing ingredients in a bowl and whisk to thoroughly incorporate.

  2. Taste and adust seasoning to your liking and set aside.

Salad:
  1. In a large bowl, mash chickpeas using a fork or potato masher to desired texture.

  2. Add remaining ingredients for salad to chickpeas and stir to combine.

  3. Pour dressing over salad and fold in to coat.

  4. Serve immediately or refrigerate until ready to serve.

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Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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