This beautiful Chickpea Dill Salad takes just minutes to place together! It’s refreshing and delicious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make ahead and function is or in pita bread. Nutfree Gluten-free.
In summer, when it’s too hot to cook anything, a fast bean or chickpea salad is my go-to meal. Satisfying and filling yet light and the kitchen stays cold.
This easy chickpea salad is particularly refreshing! It’s bursting with Mediterranean flavor from a light-weight and zesty dill and lemon dressing. It has some crunch and juiciness from the added fruit. You may as well add in some nuts and seeds like hemp seeds and pine nuts to pump up the crunch, in addition to the protein within the salad bowl.
I add some crumbled up tofu that soaks up among the marinade and acts as vegan feta. It also amps up the protein and makes that is satisfying and filling salad.
That is a fantastic summer salad to be served as a side to your upcoming picnics, bbqs, and summer potlucks. Or you possibly can add it to lettuce cups, sandwiches, pita bread, garlic bread, or crostini and serve it.
Why you’ll love this Chickpea salad
- its refreshing and straightforward
- the flavors are so good together
- it’s flexible to taste and the way you wish to serve it
- it’s a no cook perfect for summer recope
- It’s glutenfree Nutfree, and simply Soyfree
More vegan salad recipes:
Print Recipe
Vegan Chickpea Dill Salad
This beautiful Chickpea Dill Salad takes just minutes to place together! It’s refreshing and delicious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make ahead and function is or in pita bread. Glutenfree Nutfree
Servings: 4
Calories: 215kcal
Ingredients
Ingredients:
- 15 oz (425.24 g) can of chickpeas drained or 1 1/2 cup cooked chickpeas
- 1/2 cup chopped or sliced onion
- 1 cup chopped tomato
- 1 cup chopped cilantro or parsley
- 1/2 cup chopped apple or other juicy fruit of selection
- 1 cup (30 g) chopped fresh spinach packed, use less or more to preferences
- 1/2 cup of crumbled up firm or extra firm tofu (or use vegan feta for Soyfree)
For the dressing:
- 1 teaspoon dried dill or 1.5 tbsp fresh dill
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or more to taste
- 1 clove of garlic minced
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
Instructions
-
In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, tofu and toss well.
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In one other small bowl, add the dressing ingredients and blend well. Then pour the dressing everywhere in the chickpea bowl and toss well to coat. Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for quarter-hour to half an hour after which serve.
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That is a fantastic summer salad to be served as a side at your picnics. Function is or in pita bread or add it to lettuce cups, sandwiches, garlic bread and serve . Store: store dressing and ingredients individually is planning to store greater than a day. Refrigerate for upto 4 days
Notes
- Chickpea sun: use navy beans or other white beans
- roasted red bell peppers could be a delicious addition as well
- As a substitute of the apple, add some sliced or halved grapes
- To make this Soyfree – use non soy based vegan feta or simply omit
- not a fan of dill? You may still make this salad using another fresh herb as an alternative of the
- Onion sub: Use sliced zucchini
- Garlic substitute: Use 1/2 teaspoon dried oregano and 1/4 teaspoon white or yellow miso.
Nutrition
Nutrition Facts
Vegan Chickpea Dill Salad
Amount Per Serving
Calories 215
Calories from Fat 99
% Every day Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 605mg26%
Potassium 427mg12%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 2306IU46%
Vitamin C 33mg40%
Calcium 117mg12%
Iron 3mg17%
* Percent Every day Values are based on a 2000 calorie eating regimen.
INGREDIENTS:
- chickpeas – you should use canned drained chickpeas or 1 1/2 cup cooked chickpeas
- veggies: I like a colourful mixture of red onion, tomatoes, and chopped spinach
- herbs: chopped cilantro or parsley are my go-tos but fresh mint would even be nice
- I prefer to add some chopped apples for crunch and juiciness but any juicy fruit will do
- crumbled up firm or extra firm tofu is added to act as feta and to get some more protein
- for the dill dressing, we mix dried dill or 1 tbsp fresh dill with virgin olive oil, lemon juice and garlic
TIPS & SUBSTITUTIONS:
- You should use any leafy green you wish as an alternative of the spinach, think kale or arugula
- as an alternative of chickpeas, you might make this salad with navy beans
- roasted red bell peppers could be a delicious addition as well
- As a substitute of the apple, add some sliced or halved grapes it you wish
- To make this Soyfree – use non soy based vegan feta
- not a fan of dill? You may still make this salad using another fresh herb as an alternative of the dill
The right way to make Vegan Chickpea Salad with Lemon Dill Dressing
In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, and tofu, and toss well.
In one other small bowl, add the dressing ingredients and blend well.
Then pour the dressing everywhere in the chickpea bowl and toss well to coat.
Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for quarter-hour to half an hour after which serve.
Storage
Store: refrigerate in a covered container for upto 3 days. For fresh flavor and if prepping again. Keep the dressing separate and toss before serving
