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.
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
Vegan Chickpea Dill Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.💗
yay! thank you so much, stacey!
Beautiful AND delicious. This comes together quickly. Another excellent recipe! Thanks for taking the work out of my meal prep 🙂
I’m thrilled to hear, Reid!
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 😂
Sounds great~especially with the air fryer.
This is delicious! Light and tasty! Thanks for another great recipe.
thanks for stopping by
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!
sounds great! I love pepitas
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!
amazing!!
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
perfect
It’s yummy
thanks for stopping by
Thank You Richa
thanks
Love the vegan recipe inspirations you creat. YUM 😋
that’s great CArol