If you love cool, crunchy, creamy salads, this one’s for you. This Creamy Chickpea Salad is tossed with my homemade Dill Yogurt Dressing—no mayo needed—and loaded with bright, zippy flavor from cucumber, white onion, and fresh dill.

It’s a refreshing, high-protein recipe that’s perfect for meal prep, quick lunches, or even summer potlucks.

What Makes This Chickpea Salad So Good?

No mayo, no problem. We use a tangy Greek yogurt dill dressing that’s lighter but still super creamy.
Plant-based protein. Thanks to chickpeas and Greek yogurt, this dish packs 30 grams of protein per serving.
Ready in 10 minutes. No cooking required—just chop, mix, and enjoy.
Versatile. Serve it as a salad, scoop it with chips, or wrap it up in a tortilla for lunch.

Ingredient Notes

Chickpeas: Canned chickpeas make this recipe quick and easy. Just rinse and drain well.
Cucumber: Adds crunch and freshness. Peel them if you prefer a softer texture.
White onion: Offers a sharper bite, but red onion works if you want a milder flavor.
Dill Yogurt Dressing: Creamy and herby without the heaviness of mayo. Fresh or dried dill both work.
Optional: A squeeze of lemon adds extra brightness.

Make it vegan? Swap the yogurt for tahini or mashed avocado for a dairy-free alternative.

salad dressing close up on spoon with dressing behind

Serving Suggestions

Enjoy it on its own as a protein-packed lunch.
Serve it alongside grilled chicken or salmon.
Scoop it over salad greens for extra veggies.
Wrap it up in a tortilla or lettuce wrap.
Eat it with crackers or chips as a dip.
Stir in cooked pasta to turn it into a creamy summer pasta salad.

Want to mix it up? Try adding:

Chopped avocado or tomato
Crumbled feta
Sliced apples and pecans for a sweet-savory twist

More Salad Recipes

Creamy Chickpea Salad (no mayo)

If you love cool, crunchy, creamy salads, this one’s for you. This Creamy Chickpea Salad is tossed with my homemade Dill Yogurt Dressing—no mayo needed—and loaded with bright, zippy flavor from cucumber, white onion, and fresh dill. It’s a refreshing, high-protein recipe that’s perfect for meal prep, quick lunches, or even summer potlucks.

Print Pin Rate

Course: Appetizer, Lunch

Cuisine: Mediterranean

Prep Time: 10

Total Time: 25

Servings: servings

Calories: 210kcal

Author: Caroline Thomason

Equipment

Measuring cups and spoons
Medium bowl
Knife and cutting board to chop dill
Mixing spoons

Ingredients

Salad Ingredients

15 oz canned chickpeas, drained and rinsed
1 cup cucumber diced (peel if preferred)
¼ cup finely diced white onion or red onion for milder flavor

Dill yogurt dressing

¾ cup plain Greek yogurt whole milk for creamier, nonfat for lighter
2 tbsp olive oil
2 tbsp fresh dill finely chopped (or 1 tbsp dried dill)
1 tbsp lemon juice or white wine vinegar
1-2 small cloves garlic finely grated or minced
1 tsp Dijon mustard
½ tsp onion powder
Salt and black pepper to taste
1-2 tbsp water to thin if needed

Instructions

In a medium bowl, combine chickpeas, cucumber, and onion.
In a small bowl or jar, whisk together yogurt, olive oil, lemon juice, garlic, and mustard until smooth.
Stir in chopped dill, onion powder, salt, and pepper.
Taste and adjust seasoning. Add a splash of water for a thinner consistency if using as a pourable dressing.
Store in the fridge for up to 5 days in an airtight container.
Add the dill yogurt dressing and toss gently to coat.
Season with salt and pepper to taste.
Set in the fridge for 15–30 minutes if time allows, or enjoy right away.

Nutrition