I’ll admit that salad recipes are not my favorite to create. Usually my salads consist of greens and whatever vegetables are in my fridge. But sometimes I want to make my salads a little more special, like when a friend comes over for lunch or my mom is in town. For such situations, this lemon dill chickpea salad is perfect! It’s delicious, fresh tasting, and filling. Also, if you leave off the avocado, it’s a great meal for weight loss.
I like to treat this salad like a chicken salad or tuna salad. It can be served in a pita pocket with arugula and sliced tomatoes, in an avocado boat, or simply spooned on top of a pile of greens (but please do not put it on a croissant!).
This recipe is an adaptation of a recipe posted on Amuse Your Bouche.
Lemon Dill Chickpea salad
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 cup walnuts, roughly chopped
- 1 T. vegan mayo
- 1/2 lemon, juiced
- 1 T. scallions, sliced thin
- 1 T. fresh dill, chopped
- Salt and pepper to taste
- Optional: 1 t. goat cheese crumbles
Combine all ingredients in a small bowl and spoon onto fresh greens with sliced avocado and tomatoes. Garnish with more dill, scallions, and goat cheese, if desired. Enjoy!