This stunning Chickpea Dill Salad takes simply minutes to place collectively! It’s refreshing and scrumptious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make forward and function is or in pita bread. Nutfree Gluten-free.
In summer time, when it’s too sizzling to prepare dinner something, a fast bean or chickpea salad is my go-to meal. Satisfying and filling but gentle and the kitchen stays chilly.
This simple chickpea salad is very refreshing! It’s bursting with Mediterranean taste from a light-weight and zesty dill and lemon dressing. It has some crunch and juiciness from the added fruit. You may also 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 a few of the marinade and acts as vegan feta. It additionally amps up the protein and makes that is satisfying and filling salad.
This can be a nice summer time salad to be served as a facet on your upcoming picnics, bbqs, and summer time potlucks. Or you’ll be able to 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 simple
- the flavors are so good collectively
- it’s versatile to style and the way you need to serve it
- it’s a no prepare dinner good for summer time recope
- It’s glutenfree Nutfree, and simply Soyfree
Extra vegan salad recipes:
Vegan Chickpea Dill Salad
This stunning Chickpea Dill Salad takes simply minutes to place collectively! It’s refreshing and scrumptious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make forward and function is or in pita bread. Glutenfree Nutfree
Servings: 4
Energy: 215kcal
Components
Components:
- 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 different juicy fruit of alternative
- 1 cup (30 g) chopped contemporary spinach packed, use much less or extra to preferences
- 1/2 cup of crumbled up agency or additional agency tofu (or use vegan feta for Soyfree)
For the dressing:
- 1 teaspoon dried dill or 1.5 tbsp contemporary dill
- 2 tablespoons additional virgin olive oil
- 2 tablespoons lemon juice or extra to style
- 1 clove of garlic minced
- 1/2 tsp freshly floor black pepper
- 1/2 tsp salt
Directions
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In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, tofu and toss properly.
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In one other small bowl, add the dressing elements and blend properly. Then pour the dressing everywhere in the chickpea bowl and toss properly to coat. Style and regulate salt and taste, including extra salt or lemon juice as wanted. Chill for quarter-hour to half an hour after which serve.
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This can be a nice summer time salad to be served as a facet at your picnics. Function is or in pita bread or add it to lettuce cups, sandwiches, garlic bread and serve . Retailer: retailer dressing and elements individually is planning to retailer greater than a day. Refrigerate for upto 4 days
Notes
- as a substitute of chickpeas, you might make this salad with navy beans
- roasted purple bell peppers can be a scrumptious addition as properly
- As a substitute of the apple, add some sliced or halved grapes it you need
- To make this Soyfree – use non soy based mostly vegan feta or simply omit
- not a fan of dill? You may nonetheless make this salad utilizing another contemporary herb as a substitute of the
Diet
Diet Information
Vegan Chickpea Dill Salad
Quantity Per Serving
Energy 215
Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 1g6%
Sodium 605mg26%
Potassium 427mg12%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 2306IU46%
Vitamin C 33mg40%
Calcium 117mg12%
Iron 3mg17%
* P.c Each day Values are based mostly 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 purple onion, tomatoes, and chopped spinach
- herbs: chopped cilantro or parsley are my go-tos however contemporary mint would even be good
- I like so as to add some chopped apples for crunch and juiciness however any juicy fruit will do
- crumbled up agency or additional agency tofu is added to behave as feta and to get some extra protein
- for the dill dressing, we combine dried dill or 1 tbsp contemporary dill with virgin olive oil, lemon juice and garlic
TIPS & SUBSTITUTIONS:
- You should utilize any leafy inexperienced you need as a substitute of the spinach, assume kale or arugula
- as a substitute of chickpeas, you might make this salad with navy beans
- roasted purple bell peppers can be a scrumptious addition as properly
- As a substitute of the apple, add some sliced or halved grapes it you need
- To make this Soyfree – use non soy based mostly vegan feta
- not a fan of dill? You may nonetheless make this salad utilizing another contemporary herb as a substitute of the dill
How one can make Vegan Chickpea Salad with Lemon Dill Dressing
In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, and tofu, and toss properly.
In one other small bowl, add the dressing elements and blend properly.
Then pour the dressing everywhere in the chickpea bowl and toss properly to coat.
Style and regulate salt and taste, including extra salt or lemon juice as wanted. Chill for quarter-hour to half an hour after which serve.
Storage
Retailer: refrigerate in a lined container for upto 3 days. For contemporary taste and if prepping once more. Maintain the dressing separate and toss earlier than serving
