This post contains affiliate links. Please see our disclosure policy.

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. Nutfree Gluten-free.

a bowl with healthy chickpea salad with lemon dill dressing
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

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.

a white platter with vegan chickpea salad with onion, tomatoes and crumbled tofu

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 is 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

  • its 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 recope
  • It’s glutenfree Nutfree, and easily Soyfree
vegan chickpea salad with lemon dill dressing in a white bowl with a spoon on the side

More vegan salad recipes:

Vegan Chickpea Dill Salad

5 from 12 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 5 minutes
Chill time: 10 minutes
Total: 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Video

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

Calories: 215kcal, Carbohydrates: 23g, Protein: 9g, Fat: 11g, Saturated Fat: 1g, Sodium: 605mg, Potassium: 427mg, Fiber: 7g, Sugar: 4g, Vitamin A: 2306IU, Vitamin C: 33mg, Calcium: 117mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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-tos 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 the 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 it you want
  • To make this Soyfree – 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
ingredients needed for making vegan chickpea salad with lemon dill dressing

How to make Vegan Chickpea Salad with Lemon Dill Dressing

a white bowl with assembled chickpea salad ingredients

In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, and tofu, and toss well.

ingredients for lemon dill dressing in a white bowl surrounded by remaining salad ingredients

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

lemon dill dressing in a small white dish surrounded by salad ingredients
vegan chickpea salad ingredients in a salad bowl with lemon dill dressing drizzled on top

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

freshly tossed chickpea salad in a white salad bowl

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.

a white bowl with vegan chickpea salad drizzled with lemon dill dressing

Storage

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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 12 votes (4 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments

  1. Stacey says:

    5 stars
    Lovely salad! I didn’t read the notes and mixed the dressing onto the entire salad, intending on eating it throughout the week. After reading, I was worried it would be soggy but very pleased to report that was not the case! I used a little less oil than the recipe calls for and it held together nicely all week. I used halved red grapes for my fruit, extra spinach and cilantro instead of parsley. I looked forward to my lunch each day! I didn’t get any pita bread so I tried to make it work as a sandwich by tucking the salad into green leaf lettuce pieces. There was some fallout lol but it worked nicely on toasted 7 grain Ezekiel bread. I then smashed it up and spread it on the bread. Both ways worked. Thanks again Richa for a delicious, healthy meal.💗

    1. Vegan Richa Support says:

      yay! thank you so much, stacey!

  2. Reid says:

    5 stars
    Beautiful AND delicious. This comes together quickly. Another excellent recipe! Thanks for taking the work out of my meal prep 🙂

    1. Vegan Richa Support says:

      I’m thrilled to hear, Reid!

  3. Katie says:

    Just made this and loved it! I didn’t do tofu because I didn’t have any, and I air fried the chickpeas for a bit of crunch. Thought I made salad for our lunches this week, but we ate it all 😂

    1. Vegan Richa Support says:

      Sounds great~especially with the air fryer.

  4. Shiree says:

    5 stars
    This is delicious! Light and tasty! Thanks for another great recipe.

    1. Vegan Richa Support says:

      thanks for stopping by

  5. Maneesha says:

    5 stars
    So delicious and quick to make! I added in some chopped mint and avocado, as well as some pepitas and dried cranberries – it was lovely! Thanks Richa!

    1. Vegan Richa Support says:

      sounds great! I love pepitas

  6. Leesa B. says:

    5 stars
    Delicious! My 19 Year old son always balks at anything with spinach in it, but after having to take his “no thank you bite” he totally changed his mind. He actually asked me to make it again. We all loved it! Very tasty and refreshing meal. The dressing is AMAZING! Will be making this regularly!

    1. Vegan Richa Support says:

      amazing!!

  7. Tamar says:

    5 stars
    Hi Richa,
    The salad is wonderful. I just finished making a chocolate cake with aquafaba, so the leftover chickpeas were perfect for this salad. I didn’t have spinach, so I used lettuce instead. Thanks! It’s for keeps. Tamar

    1. Vegan Richa Support says:

      perfect

  8. Meena Mohandas says:

    5 stars
    It’s yummy

    1. Vegan Richa Support says:

      thanks for stopping by

  9. Huong says:

    Thank You Richa

    1. Vegan Richa Support says:

      thanks

  10. Carol Agneessens says:

    5 stars
    Love the vegan recipe inspirations you creat. YUM 😋

    1. Vegan Richa Support says:

      that’s great CArol