This chickpea salad comes together fast and gets better after a short rest in the fridge. The base is simple; rinsed chickpeas, chopped celery, red bell pepper, and green onions — but what makes it worth making is the dressing. Lemon, harissa, and Dijon stirred into a quick homemade mustard gives it real edge and a steady background heat that a store-bought version rarely delivers. Delicious!!
Mayonnaise holds everything together without making it heavy. Make it an hour ahead if you can. It tastes even better once everything has had time to settle.
Tips for Making Lemony Chickpea Salad with Harissa Dijon Mustard Dressing
Make the dressing
In a small bowl, whisk together Dijon mustard, harissa paste, lemon juice, and lemon zest. 
Add olive oil and whisk until the mixture is smooth.
Add a small amount of water if needed to loosen slightly. Season with a pinch of salt.
Prepare the salad
Place the chickpeas in a large bowl. Add chopped celery, red bell pepper, and green onions.
Mix and finish
Add the mayonnaise and the prepared dressing to the bowl.
Stir until everything is evenly coated.
Taste and adjust with additional salt, pepper, or lemon juice if needed.
Serve
Serve immediately or refrigerate for 30–60 minutes before serving for a more cohesive texture.
Recipe Notes
Drying the chickpeas helps the dressing cling better and prevents dilution.
Harissa varies in intensity; adjust the amount depending on heat preference.
The salad can be made ahead and stored for up to 2 days in the refrigerator.
If the mixture thickens in the fridge, loosen with a small amount of lemon juice or water.
This also works as a sandwich filling or wrapped in flatbread.
Lemony Chickpea Salad with Spring Onions and Harrisa Mustard Dressing
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Chickpeas are paired with crunchy celery, fresh bell pepper, and chopped green onions in a spicy Dijon sauce made with lemon juice, harissa, and mustard for a fresh spring lunch with just the right kick.
Ingredients
For the lemon harissa Dijon dressing
- 2 tbsp Dijon mustard
1 tsp harissa paste
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp olive oil
1-2 tbsp water, as needed
Pinch of salt
For the salad
- 2 cups (330 g) chickpeas, rinsed and dried
1 cup celery, chopped
1 cup red bell pepper, chopped
1/2 cup green onions, chopped
1 tbsp garlic salt
1 tsp black pepper
1/4 cup (60 ml) mayonnaise
Instructions
In a small bowl, whisk together Dijon mustard, harissa paste, lemon juice, and lemon zest.
Add olive oil and whisk until the mixture is smooth.
Add a small amount of water if needed to loosen slightly. Season with a pinch of salt.
Place the chickpeas in a large bowl. Add chopped celery, red bell pepper, and green onions.
Add the mayonnaise and the prepared dressing to the bowl.
Stir until everything is evenly coated.
Taste and adjust with additional salt, pepper, or lemon juice if needed.
Serve immediately or refrigerate for 30–60 minutes before serving for a more cohesive texture.
Notes
Drying the chickpeas helps the dressing cling better and prevents dilution.
Harissa varies in intensity; adjust the amount depending on heat preference.
The salad can be made ahead and stored for up to 2 days in the refrigerator.
If the mixture thickens in the fridge, loosen with a small amount of lemon juice or water.
This also works as a sandwich filling or wrapped in flatbread.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I make this ahead?
Yes. It keeps in the fridge for up to three days and tastes better on day two. The chickpeas absorb the dressing and the flavours deepen.
Can I add other vegetables?
Cucumber, shredded carrot, or diced avocado all work. Keep the pieces small so they mix evenly with the chickpeas.
