Dill Chickpea Salad - Creamy and Vegan
This simple, fresh and creamy dairy-free dill chickpea salad is so delicious! Can be made ahead and perfect to pack lunches to-go.
Ingredients
- 15 oz canned chickpeas - drained and rinsed
- 1 stalk of celery - diced
- 2 green onions - chopped
- ½ red pepper - diced
For the sauce:
- 2 tbsp fresh dill - chopped
- 1 clove of garlic - crushed
- 1 tbsp capers - roughly chopped
- ¼ cup vegan yogurt (or vegan mayonaise) - unsweetened and unflavored, see note
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice - or to taste
- 1 tsp maple syrup
- salt and pepper - to taste
Instructions
- Mix all the sauce ingredients together in a medium bowl. Add the rest of the ingredients and mix well.
- Keep the leftovers in a air tight container in the fridge for up to 4 days.
Notes
- 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).