Chickpea Dill Salad

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:

• Peanut Sesame Noodle Salad
• Easy Summer Pasta Salad with Grilled Vegetables
• Spicy Bbq Cauliflower Salad Bowl
• Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing
• Curried Chickpea Salad
• Lentil orzo salad
• buffalo chickpea salad

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