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Recipes » Salads » Perfect Chickpea Salad
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  • 1 15-ounce can chickpeas, drained and rinsed well
  • 2 stalks celery, finely chopped
  • ⅓ cup red bell pepper, finely chopped
  • ⅓ cup dill pickles, finely chopped
  • ¼ cup fat-free hummus
  • 1½ tsp yellow mustard
  • 1 Tbsp fresh dill, minced (or 1 teaspoon dried dill)
  • Handful fresh Italian parsley, minced (approximately ¼ cup)
  • Juice of 1 fresh lemon (3 to 4 tablespoons)
  • ¼ tsp Kosher salt (or to taste)
  • Freshly ground black pepper
  • Whole grain pita pockets, or toasted Ezekiel muffins


  • 1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
  • 2. Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.
  • 3. Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.

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