Lemon Dill Chickpea Salad

If you’re looking for a healthy and easy to make vegetarian meal that will still fill you up and leave you feeling satisfied, look no further. This lemon dill chickpea salad is just what you need.
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15 Minutes Prep
15 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 2 cans (16oz each) reduced-sodium garbanzo beans, drained and rinsed (divided)
  • Small check mark in a circle icon 1 cupplain nonfat Greek yogurt
  • Small check mark in a circle icon 2 tablespoonfreshly squeezed lemon juice
  • Small check mark in a circle icon 1 tablespoon extra virgin olive oil
  • Small check mark in a circle icon ¼ teaspoon garlic powder
  • Small check mark in a circle icon ½ teaspoon salt
  • Small check mark in a circle icon ½ teaspoon pepper
  • Small check mark in a circle icon 1 cup finely chopped celery
  • Small check mark in a circle icon 1 cup finely chopped cucumber
  • Small check mark in a circle icon ¼ minced fresh dill
  • Small check mark in a circle icon 6 Old El Paso™ Whole Wheat Taco Boats
  • Small check mark in a circle icon Optional: lemon zest and extra dill for garnish, torn leaf lettuce
Preparation
  1. In a large bowl, use a potato masher or a fork and mash half of beans with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined.
  2. Stir in remaining beans, celery, cucumber, and dill and mix until combined. Load into Old El Paso™ Whole Wheat Taco Boat and enjoy immediately or store covered in fridge until ready to eat.
  3. Try it garnished with lemon zest and extra dill or with some torn leaf lettuce for extra crunch and freshness.