Vegan Chickpea Dill Salad

Chickpea Dill Salad

Creamy and tangy with just the right amount of dill. This salad will be your go to for vegan lunches, appetizer sandwiches, or just a tasty make-a-head creamy salad. I love chickpeas and dill – so this Chickpea Dill Salad is in my meal prep rotation.

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Vegan Chickpea Dill Salad

I enjoy creamy salads – and pre-vegan I loved taking leftover chicken and making a salad with mayo and crunchy veggies – like carrots and celery. Fast forward to vegan living (and wanting to eat less processed stuff), I used chickpeas and tahini (sesame paste) instead of processed vegan items – and the recipe turned out perfectly.

Prefer to watch the video? Click below!


We use tahini in a lot of our recipes. We love the creaminess and we really enjoy the flavor. We’ve tried a lot of tahini pastes and our absolute favorite is from The Mighty Sesame Co  – which you can order from Amazon or purchase at Whole Foods, Walmart, Publix, and Sprouts – which is great since we travel full-time.

Chickpea Dill Salad

Vegan Chickpea Dill Salad

Chickpea Dill Salad

Yield: 6 1/2 cup servings

Creamy and tangy this will be your go-to plantbased salad for sandwiches, salads, and more!


  • 2 cans chickpeas, drained and rinsed
  • 1/2 cup celery, finely diced
  • 1/2 cup green onions, thinly sliced
  • 1 cup cucumber, finely diced, (if your cucumber is very seedy scrape out seeds with a spoon)
  • 1/4 cup fresh parsley, minced
  • 1/4 cup dill pickle, finely diced
  • 1 teaspoon dried dill
  • 1/16 teaspoon black pepper
  • 1/2 cup lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon dijon mustard
  • 3/4-1 cup tahini paste, enough to create a thick creamy dressing***


  1. I large bowl mash chickpeas with a potato masher or a fork until desired consistency/texture
  2. Add celery, onoins, cucumers, parsley, pickle, dill, set aside
  3. In small bowl (or 1 cup+ measuring cup) measure lemon juice, dijon, and garlic. Add tahini until you reach about 1 1/4 cup or you have a nice creamy dressing that is thick enough to coat your beans and veggies.
  4. Mix dressing in with beans and veggies.
  5. Serve on bread, pita, crackers, or atop a fresh green salad (this could also be a perfect lettuce wrap filling).


*Tahini will thicken as liquid is added, so continue to stir until you reach desired consistency. 

***due to variations in tahini, the amount of tahini is estimated around 3/4-1 cup.  The dressing and salad work best when the tahini is a little thick so it evenly coats the veggies.  To loosen the salad the next day, a quick squeeze of lemon will do. 

How to Serve This Chickpea Dill Salad

We loved this on whole grain bread, but it also worked with as a cracker spread and even as finger sandwiches. It is versatile and delish and contains whole plant ingredients! A total win for us!

Making this recipe? Be sure to tag us on Instagram and Facebook @veginspired #veginspiredfoodie so we can see how you use it. I know I will be making it regularly as we travel in the RV – it is a quick go-to lunch!

Until Next Time, Eat More Plants!