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.
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.