Vegan Chickpea Dill Salad
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill time
10 mins
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Total Time
30 mins
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Servings
4
-
Calories
215 kcal
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Course
Side Dish
-
Cuisine
Mediterranean
Vegan Chickpea Dill Salad
Report
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 Nutfree
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Ingredients
Ingredients:
- 15 oz 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 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.
- 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, garlic bread and serve . Store: store dressing and ingredients separately is planning to store more than a day. Refrigerate for upto 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 Soyfree - 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 Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
605mg
(25%)
Potassium
427mg
(12%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2306IU
(46%)
Vitamin C
33mg
(37%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 605mg | 25% |
| Potassium | 427mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2306IU | 46% |
| Vitamin C | 33mg | 37% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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