Dijon Dill Chickpea Salad. Vegan. Gluten Free.

Dijon Dill Chickpea Salad. Vegan. Gluten Free.
Dijon Dill Chickpea Salad. Vegan. Gluten Free.

My garden is bustling right now.  Fresh herbs are bountiful and I’ve been craving some chickpea salad.  I normally cook according to what I’m craving at the moment… I think most people do.

Let’s focus on one component of this recipe… the chickpea.  Did you know that chickpeas contain choline is a very important and versatile nutrient in that help with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.  Contain high fiber which help to lower cholesterol and reducing the risk of heart disease.  The potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health.  Food is medicine.  I know I preach it a lot but I want you to know what you’re eating and how it impacts the body.

I obviously don’t use mayo and have never been a fan.  I simply swapped that out with Dijon which amps up the flavor.  This is great on salad greens, with crackers, toasted bread or in a bowl straight up.

3 tablespoons of Dijon mustard (I prefer Maille)
Fresh Dill (I used four big sprigs of it chopped up)
2 cans of chickpeas, drained and rinsed
3 spring onions, trimmed and chopped
1 stalk of celery, washed and diced
1/4 cup of nuts (I used Marcona almonds) but walnuts, raw almonds, cashews, pistachios would all work nicely.
1/4 cup of dried tart cherries (raisins would also work)
Salt and pepper to taste


Add all of your ingredients through nuts and pulse several times until chunky but blended pretty well.  I added cherries by hand and mixed in.  Salt and pepper to taste.  Store in an airtight container for up to 5 days.

I garnished with fresh parsley chopped.

Today is National Running Day and I knew my workout was going to be cut short as we had an important appointment early this morning.  So I abbreviated my run on the treadmill and strength training today.  Plus my legs were a bit fatigued today post my ten miler yesterday.

Monday: 6 treadmill miles/strength training
Tuesday:  10 outdoor miles in the rain/wind
Wednesday:  4.44  treadmill miles/strength training

Will you get out and run today?


— Knead to Cook

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  1. I made this for my husband and I to eat for lunch today and I love it! This was so timely because I also have a bunch of fresh dill and green onions to use up. Thank you for sharing!

    1. Oh Laura that’s perfect! My husband has taken this to work all week to. Transports perfectly and the flavor deepens more each day. So glad you tried it out. oxo

  2. Thanks for all the health info about chickpeas. Never knew. Do you think this will work if I only have a blender?