5 from 36 votes
Vegan Chickpea Dill Salad
This Vegan Chickpea Dill Salad blends protein-rich chickpeas with fresh vegetables, herbs, and a lemony dill dressing. It features a mix of crisp and juicy ingredients like apple and tomato, along with tofu or vegan feta for added texture and flavor. The salad is tossed with a simple vinaigrette of olive oil, lemon juice, garlic, dill, salt, and pepper, creating a refreshing and vibrant dish suitable for picnics, sandwiches, or pita fillings.
Prep Time
15 mins
Cook Time
5 mins
Chill time
10 mins
Total Time
30 mins
Servings:
4
Calories:
215 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
Ingredients:
- 15 oz chickpeas drained or 1 1/2 cup cooked chickpeas, canned
- 1/2 cup onion chopped or sliced
- 1 cup tomato chopped
- 1 cup cilantro or parsley, chopped
- 1/2 cup apple chopped, or other juicy fruit of choice
- 1 cup spinach packed, use less or more to preferences, chopped, fresh
- 1/2 cup tofu or use vegan feta for Soyfree, crumbled, firm or extra firm
For the dressing:
- 1 teaspoon dill dried or 1.5 tbsp fresh
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or more to taste
- 1 clove garlic minced
- 1/2 tsp black pepper freshly ground
- 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
Cup of Yum
Notes
- White beans can replace chickpeas for variation.
- Adding roasted red bell peppers enhances flavor and texture.
- Sliced or halved grapes can substitute for apple for a different sweetness.
- Use a non-soy-based vegan feta or omit tofu for a soy-free salad.
- If avoiding dill, other fresh herbs may be used instead.
- Sliced zucchini can substitute for onions if preferred.
- Garlic can be replaced by dried oregano and miso for a different flavor profile.
- Store dressing and salad ingredients separately when refrigerating for more than one day.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 215
% 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.