This creamy yet light vegan salad is full of bright, herby goodness. On its own, it's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Carolyn Casner
Source:, August 2020


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a clean kitchen towel. Fold the towel over and gently rub the chickpeas to release any loose skins. Discard the skins; transfer the chickpeas to a medium bowl. Mash the chickpeas with a fork. Add celery, mayonnaise, dill, scallion, capers, lemon juice and pepper; stir until well coated.



To make ahead: Cover and refrigerate for up to 4 days.

Nutrition Facts

186 calories; protein 4.9g 10% DV; carbohydrates 16.1g 5% DV; dietary fiber 4.5g 18% DV; sugars 2.9g; fat 11.7g 18% DV; saturated fat 1.1g 6% DV; vitamin a iu 92.7IU 2% DV; vitamin c 2.1mg 4% DV; folate 33.6mcg 8% DV; calcium 36mg 4% DV; iron 0.8mg 4% DV; magnesium 18.5mg 7% DV; potassium 109.8mg 3% DV; sodium 262mg 11% DV.