Name: Vegan Chickpea Dill Salad
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
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)); 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

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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.

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.

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

More vegan salad recipes:

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5 from 11 votes

Vegan Chickpea Dill Salad

Prep Time15

Cook Time5

Chill time10

Total Time30

Course: Side Dish

Cuisine: Mediterranean

Keyword: chickpea salad recipe vegan, greek chickpea salad

Servings: 4

Calories: 215kcal

Author: Vegan Richa

Ingredients

Ingredients:

15 oz (425.24 g) 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 (30 g) 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

Nutrition Facts

Vegan Chickpea Dill Salad

Amount Per Serving

Calories 215 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 605mg26%

Potassium 427mg12%

Carbohydrates 23g8%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 2306IU46%

Vitamin C 33mg40%

Calcium 117mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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

How to make Vegan Chickpea Salad with Lemon Dill Dressing

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

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

Chickpea Dill Salad

Why you’ll love this Chickpea salad

More vegan salad recipes:

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