Creamy Chickpea Salad with Tahini and Dill

This creamy chickpea salad is my plant-based take on the deli-style salads I love, with loads of crunchy celery and red onion folded into a thick, creamy dressing. Egg-free mayo makes up the base (and you can make it with the aquafaba right from the can of chickpeas you’re already opening), while tahini adds richness and that unmistakable nutty sesame flavor. I go heavy on the fresh dill and add sunflower seeds for even more crunch. It’s an easy summer salad for picnics and lunches, whether you pile it into lettuce wraps or just scoop it up with crisp cucumber slices or your favorite crackers.

How this recipe fits AIP Modified & Plant-Based Whole30

This creamy chickpea salad is both Plant-Based Whole30 and AIP Modified friendly. Chickpeas, tahini, and sunflower seeds are included in the Modified AIP framework, while Plant-Based Whole30 allows beans and legumes, as well as nuts and seeds. Finding a compliant egg-free mayo made without added sugar or other ingredients that don’t fit your protocol can be hit or miss, but it’s easy to make your own.

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Drain your chickpeas (but don’t throw the liquid away), then remove about a half cup and mash them with a fork. This step adds some texture to the salad.

You can use the drained liquid — or aquafaba — to make an egg-free mayo. Trust me, you’ll want to keep a supply of this in the fridge at all times, it’s so good and creamy. You can find my recipe for aquafaba mayo here.

Then, whisk together the aquafaba mayo, mustard, tahini and a squeeze of fresh lemon juice. The tahini gives the dressing a lovely nutty flavor, but I’ve also found that it keeps the dressing thick and creamy, even after a few days in the fridge. Add in the capers, sunflower seeds, chopped celery and onion, and a bit of salt and freshly cracked black pepper.

Then, mix in the chickpeas and the mashed chickpeas and gently fold in the dill. Give it a taste and season it with a bit more salt or lemon, as needed.

Make this cool and crisp salad and scoop in all summer with crackers, cucumber slices, pile it into lettuce wraps or make a sandwich with your favorite gluten-free bread. You’ll love this high-protein plant-based spin on a deli-style salad.

Creamy Chickpea Salad with Tahini and Dill

This creamy chickpea salad is a plant-based take on classic deli-style chicken or tuna salad, made with egg-free mayo, tahini, crunchy celery, onion, and plenty of fresh dill.

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Total Time:15 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 2 (15-oz) cans chickpeas, drained and liquid reserved for mayonnaise
• ⅓ cup aquafaba mayonnaise
• 2 tbsp tahini
• 2 tbsp Dijon mustard
• 1 tsp freshly squeezed lemon juice
• 1 tsp kosher salt
• ¼ tsp coarsely ground black pepper
• ⅓ cup finely diced red onion
• ⅓ cup finely diced celery
• 1 tbsp capers, drained
• 2 tbsp roasted sunflower seeds
• ¼ cup chopped fresh dill, loosely packed

Instructions

• Add ⅓ cup of the chickpeas to a small bowl and mash well with a fork. Set aside.
• In a large bowl, whisk together the aquafaba mayonnaise, tahini, mustard, lemon juice, salt and pepper until smooth. Add the red onion, celery, capers, and sunflower seeds and stir to combine.
• Fold in the remaining whole chickpeas, mashed chickpeas, and dill until everything is evenly coated in the dressing. Taste and season with additional lemon juice, salt, and pepper as desired.
• Serve with sliced cucumber or crackers, spoon into lettuce cups, or pile onto your favorite gluten-free bread. Refrigerate leftovers in an airtight container for up to 5 days.

Course: Main Course, Side Dish

Cuisine: AIP Modified, Plant-Based Whole30