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. Source:, August 2020

Carolyn Casner


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; total fat 11.7g 18% DV; saturated fat 1.1g; sodium 262mg 10% DV; potassium 110mg 3% DV; carbohydrates 16.1g 5% DV; fiber 4.5g 18% DV; sugar 3g; protein 4.9g 10% DV; exchange other carbs 1; vitamin a iu 93IU; vitamin c 2mg; folate 34mcg; calcium 36mg; iron 1mg; magnesium 19mg; thiamin -1mg.