This vegan dill chickpea salad is ridiculously easy to make, so refreshing and very filling. Generously filled with fresh dill and tangy lemon juice, the creamy dressing is so delicious you won't believe it is dairy-free! Can be made ahead and perfect to pack lunches! Vegan and gluten-free.
¼cupvegan yogurt (or vegan mayonaise)unsweetened and unflavored, see note
1tspdijon mustard
1tbspfresh lemon juiceor to taste
1 tspmaple syrup
salt and pepperto taste
Instructions
Add all the dressing ingredients to a medium bowl and whisk to combine. Taste and adjust seasoning to your liking. Set aside.
In a large bowl, add the chickpeas, celery, green onion and red pepper. Pour the dressing over and stir to combine.
Serve over lettuce or roughly mash using a potato masher if you want to use in sandwiches. Also works well in burrito or to stuff pita bread. Enjoy!
Notes
Keep the leftovers in an air tight container in the fridge for up to 4 days.
You can use any store bought vegan mayo or make your own with this cashew mayo recipe. For a low-in-fat recipe, then use a plain vegan yogurt (make sure there are no sugar or vanilla extract added). I like the cashew yogurt from forage.
Other ingredients you can include are olives, shredded carrots, dried herbs, halved grapes or cherry tomatoes or cucumber.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.