Vegan Chickpea Salad with Dill and Mustard

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A creamy, tangy vegan chickpea salad that’s quick to make and perfect for spreading over bread or enjoying with crackers on a sunny picnic. This sandwich and wrap recipe (vegan), ready in about 10 minutes, pairs canned chickpeas, vegan mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/3 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp, chopped fresh dill
• 1 small, finely diced celery stalk
• 2 tbsp, finely diced red onion
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• for serving whole grain bread or crackers

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, mash 1 can (15 oz) drained chickpeas roughly with a fork, leaving some whole for texture.
2. Step 2: Add 1/3 cup vegan mayonnaise, 1 tbsp Dijon mustard, 2 tbsp chopped fresh dill, 1 small finely diced celery stalk, 2 tbsp finely diced red onion, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine until creamy and evenly mixed.
3. Step 3: Taste and adjust seasoning if needed. Chill the chickpea salad in the refrigerator for at least 30 minutes to let flavors meld.
4. Step 4: Serve chilled spread on whole grain bread or with crackers, making it ideal for an easy picnic snack or light lunch.