A satisfying vegan chickpea salad ready to eat in just a few minutes! Lemon, dill, capers, and sweet-spicy jalapeño relish punch up the flavor and make this a mixture that is so delicious on salads, in component rainbowls/buddha bowls, and sandwiches (great on toast)! This recipe is gluten-free, grain-free, oil-free, and whole-food plant-based diet. So quick & easy, too!
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Main Course, Salad, Side Dish, Topping
Cuisine: vegan
Keyword: chickpeas, dill, jalapeno, lemon, salad
Servings: 6
Calories: 151.46kcal
Equipment
blender or small food processor, or bowl & whisk
Ingredients
4tablespoonssilken tofu
2tablespoonslemon juice
1tablespooncapers
1teaspoonmustardI usually use spicy brown, but any will do
1teaspoonwater
2teaspoonscoconut aminos
½teaspoonmaple syrup
3tablespoonsshallotor red or spring onions, minced
2tablespoonsdillfresh, minced
1tablespoonrelishjalapeño or other sweet relish
3cupschickpeascooked, or two cans, rinsed and drained
1tablespoonlemon zestoptional but so delicious
salt & pepperoptional, to taste
Instructions
Combine the tofu, mustard, lemon juice, capers, water, coconut aminos, and maple syrup in a blender or small food processor. Alternatively, whisk these ingredients in a large bowl until smooth.
In a large bowl, combine the mixture above with the shallot/onion, dill, relish, and zest (if using), stirring well to combine. Then add the chickpeas and stir well. Taste and add salt & pepper, if desired.
The mixture will be more flavorful if the flavors are allowed to meld for awhile in the fridge before serving. Then, enjoy on a salad, in a component bowl, or in a sandwich.
Notes
Beautiful Ingredient offers nutritional information for recipes on this site as a courtesy. The calculations are automatically provided by an outside service, which at times may not have a reference for every exact ingredient precisely as intended. Therefore, while accuracy is attempted, calculations should be considered rough estimates.Recipe note: You can blend all the ingredients if you'd like (I know my son prefers it blended rather than bits of onion). If using red onion, the mixture will turn a light pink.