Garden Chickpea Dill Dip

The idea behind this mix is similar to that of a tuna salad. That soft, spreadable/dip-able mixture that includes red onion, dill, celery, mayonnaise and a protein (in this case, chickpeas and lentils).

I'm incredibly pleased with how it turned out, too. Of course it bears a fundamentally different flavour profile than that of a tuna salad -- and for the better (in my humble opinion)!

Try it out for yourself! And you can do so in many ways: + as a dip for veggies and crackers​ + dolloped into a veggie sandwich or wrap + mixed into a salad + spread onto a piece of toast + plain jane on a spoon (yep, that's what I'm doing as we speak)

Variations: I know there are a lot of veggies going on this recipe, and of course they are optional to your own preferences and what's available to you. But if there is one ingredient I can STRONGLY recommend you keep in, it's the dill. It has such a unique flavour that really makes this dish.

Watch How To Make It Here

This recipe starts at 1:13



Garden Chickpea Dill Dip

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free

Yield: 3 cups (makes about 4 sandwiches) Prep Time: 15 min Total Time: 15 min


1 cup (200 g) cooked lentils

1 cup (240 g) cooked chickpeas

1 celery rib, finely chopped

1 small carrot, grated

1/4 red bell pepper, finely chopped

1/4 red onions, finely chopped

3 Tbsp (12 g) fresh dill, finely chopped

2 Tbsp (10 g) roasted sunflower seeds

1 pickle, finely chopped

1 tsp (5 g) capers, chopped

1/2 lemon, juiced (~15 mL)

3 Tbsp (45 g) vegan mayo (or tahini for a more earthy flavour)

1/2 tsp dijon mustard

1/4 tsp salt

Black pepper


  1. Add chickpeas to a large bowl and mash with a fork until all chickpeas are broken.

  2. Add the remaining ingredients to the bowl and mix, mashing slightly. Chill before serving, if possible, to enhance flavours. Enjoy as-is like a salad, or with crackers and veggies, or spread onto a sandwich!


  1. Variations: all vegetables in this recipe are optional. Add or take away as you desire! But the dill is a must!

  2. Speed-it-up: using canned chickpeas and lentils speeds up the process.

  3. Storage: store in an air-tight container in the fridge for up to three days.


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia