A bright, creamy chickpea salad with crunch from celery and pickle, balanced by tahini and mustard. Simple, satisfying, and perfect tucked into crisp romaine leaves.
Servings: 3–4
Time: Prep 10–15 minutes
Ingredients
Chickpea Base
- ¾ cup cooked chickpeas (see note below) or 1 can chickpeas (15 oz), drained and rinsed
- ¼ cup red onion, finely diced
- ¼ cup celery, finely diced
- 2–3 tablespoons dill pickle, diced (to taste)
Creamy Dressing
- 2 tablespoons tahini
- 1–2 teaspoons stone-ground mustard
- 1–2 tablespoons dill pickle juice (to loosen and brighten)
- Fresh ground black pepper, to taste
For Serving
- Romaine leaves
- Sliced cucumber
- Tomato slices
- Fresh lemon wedges
Method
- Add the chickpeas to a medium bowl and mash with a fork until mostly broken down, leaving some beans intact for a coarse, textured consistency.
- Stir in the red onion, celery, and diced pickle.
- Add the tahini, stone-ground mustard, pickle juice, and black pepper. Mix until well combined and creamy, adding a splash more pickle juice if needed.
- Spoon the chickpea salad into romaine leaves and top with cucumber and tomato.
- Chill briefly to let flavors meld before serving.
- Finish with a squeeze of fresh lemon, enjoy!
Taste & Texture Notes
This salad is creamy but textured, with tang from pickle juice and mustard balancing the richness of tahini. Smashing only part of the chickpeas keeps it hearty and satisfying without feeling heavy.
Make It Yours
- Add fresh dill or parsley for a herbal note.
- Purple cabbage shreds or raw cauliflower crumbles for crunch.
- Swap pickle juice for lemon juice if preferred.
- Serve on whole-grain toast or stuffed into a pita.
If Cooking Chickpeas from Scratch
- Start with ½ cup dried chickpeas in a medium bowl
- Add enough cool water to cover the chickpeas, allowing room for them to double in volume.
- Cover bowl and soak overnight.
- When you’re ready to cook, rinse the beans, cover with fresh water, and simmer until tender (about 60–90 minutes). Optional, cook chickpeas with a pinch of salt.
- Drain and rinse
- Yields ~1½ cups cooked chickpeas; use ¾ cup for this recipe and save the rest for salads or bowls
