Chickpea Dill Salad

Author: Richa (VeganRicha)

This beautiful Chickpea Dill Salad takes just minutes to put together! It is 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 serve as is or in pita bread. Nut-free Gluten-free.

In summer, when it’s too hot to cook anything, a quick bean or chickpea salad is my go-to meal. Satisfying and filling yet light and the kitchen stays cold.

This easy chickpea salad is especially refreshing! It is bursting with Mediterranean flavor from a light and zesty dill and lemon dressing. It has some crunch and juiciness from the added fruit. You can also add in some nuts and seeds like hemp seeds and pine nuts to pump up the crunch, as well as the protein in the salad bowl.

I add some crumbled-up tofu that soaks up some of the marinade and acts as vegan feta. It also amps up the protein and makes this satisfying and filling salad.

This is a great summer salad to be served as a side for your upcoming picnics, bbqs, and summer potlucks. Or you can add it to lettuce cups, sandwiches, pita bread, garlic bread, or crostini and serve it.

Why you’ll love this Chickpea salad

• it’s refreshing and easy
• the flavors are so good together
• it’s flexible to taste and how you want to serve it
• it’s a no-cook perfect for summer recipe
• It’s glutenfree Nut-free, and easily Soy-free

More vegan salad recipes:

Vegan Chickpea Dill Salad

This beautiful Chickpea Dill Salad takes just minutes to put together! It is 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 serve as is or in pita bread. Glutenfree Nut-free

Cook Time15 mins

Total Time15 mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: chickpea salad recipe vegan

Servings: 4

Calories: 215kcal

Author: Vegan Richa

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 choice
• 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 Soy-free)

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, and tofu, and toss well.

• In another small bowl, add the dressing ingredients and mix well. Then pour the dressing all over the chickpea bowl and toss well to coat. Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for 15 minutes to half an hour and then serve.

• This is a great summer salad to be served as a side at your picnics. Serve as is or in pita bread or add it to lettuce cups, sandwiches, or garlic bread and serve.  Store: store dressing and ingredients separately if planning to store for more than a day. Refrigerate for up to 4 days

Notes

• Chickpea sun: use navy beans or other white beans
• roasted red bell peppers would be a delicious addition as well
• Instead of the apple, add some sliced or halved grapes
• To make this Soy-free – use non-soy-based vegan feta or just omit 
• not a fan of dill? You can still make this salad using any other fresh herb instead 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

% Daily 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 Daily Values are based on a 2000-calorie diet.

INGREDIENTS:

• chickpeas – you can use canned drained chickpeas or 1 1/2 cup cooked chickpeas
• veggies: I like a colorful mix of red onion, tomatoes, and chopped spinach
• herbs: chopped cilantro or parsley are my go-to’s but fresh mint would also be nice
• I like 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 can use any leafy green you want instead of spinach, think kale or arugula
• instead of chickpeas, you could make this salad with navy beans
• roasted red bell peppers would be a delicious addition as well
• Instead of the apple, add some sliced or halved grapes if you want
• To make this Soy-free – use non-soy-based vegan feta
• not a fan of dill? You can still make this salad using any other fresh herb instead of the dill

How 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 another small bowl, add the dressing ingredients and mix well.

Then pour the dressing all over the chickpea bowl and toss well to coat.

Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for 15 minutes to half an hour and then serve.

Storage

Store: refrigerate in a covered container for up to 3 days. For fresh flavor and if prepping again. Keep the dressing separate and toss before serving