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–+ servings

Creamy Chickpea Salad

This creamy chickpea salad is a quick and flavorful lunch made with chickpeas, Greek yogurt, crunchy cucumber, scallions, pepperoncini, Dijon mustard, and fresh parsley. Ready in just 15 minutes, it's perfect for sandwiches, wraps, lettuce cups, crackers, or dipping with fresh vegetables.
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Course: dinner, lunch, Salad, Side Dish
Cuisine: American
Keyword: chickpea recipe, chickpea salad, creamy and crunchy chickpea salad, easy chickpea salad, easy vegetarian lunch recipe, greek yogurt chickpea salad, homemade chickpea salad, lunch salad ideas, pepperocini and chickpea salad, protein rich chickpea salad, vegetarian chickpea salad
Prep Time: 15 minutes
Chill Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients 

  • 2 14-ounce cans chickpeas, drained and rinsed, divided
  • ½ cup plain Greek yogurt
  • 1 scallion thinly sliced
  • 1 small garlic clove finely grated or minced
  • 1 small Persian cucumber finely diced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 –2 tablespoons chopped pepperoncini depending on how tangy you like it
  • 1 –2 teaspoons pepperoncini brine
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  • Add 1 can of chickpeas, greek yogurt, garlic, dijon mustard, apple cider vinegar, chopped pepperocinis, pepperoncini brine, kosher salt, and black pepper to a food processor. Blend until mostly smooth and creamy.
  • Add the second can of chickpeas and pulse a few times, just until the chickpeas are broken up and the mixture is chunky. Be careful not to over-process, you want some texture.
  • Transfer the chickpea mixture to a bowl if needed. Add the sliced scallion, diced cucumber, and fresh parsley.
  • Stir until everything is well combined. Taste and adjust with additional salt, pepper, vinegar, or pepperoncini brine as needed.
  • For the best flavor, refrigerate for 20–30 minutes before serving. The salad can also be enjoyed immediately.
  • Serve on toasted bread, croissants, wraps, or lettuce cups, or scoop it up with crackers and fresh vegetables.

Notes

  • Persian cucumbers work especially well because they're crisp and less watery than larger cucumbers.
  • For an even chunkier texture, reserve a small handful of chickpeas and fold them in at the end.
  • The salad is delicious right away but benefits from 20–30 minutes of chilling.
  • For extra crunch, stir in finely diced celery.
  • For a little heat, add red pepper flakes or use spicy pepperoncini.