This refreshing Lemon Dill Chickpea Salad is a vibrant and nutritious dish that’s perfect for lunch or dinner on a hot summer day. Packed with protein-rich chickpeas, fresh vegetables, it’s dressed in a zesty lemon dill dressing with capers that adds a burst of flavor to every bite.
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Serve this scrumptious lemon dill chickpea salad in various ways: over a bed of spring mix with fresh fruit, rolled up in a wrap or a large leafy green, stuffed in a whole wheat pita bread, in a dehydrated raw wrap accompanied with plenty of fresh greens and tomatoes, or as an appetizer or snack, accompanied by Mary’s Gone Crackers.
Shown here stuffed in a “Honey I love Mustard” Hand Salad Wrap using the dehydrated vegan, oil free, salt free wrap recipe from Melissa Maris – Raw Food Romance – Hand Salads book.
I love these easy to make dehydrated oil free, salt free raw wraps. So easy to make in your dehydrator and incredibly delicious!
This salad is fabulous to take with you to work, or pack it in a cooler for your next road trip, camping trip or even on the plane to have something healthy and nutritious.
Another serving suggestion is to use lettuce cups to dish up the zesty chickpea salad. It looks festive this way and is easy to serve at a pot luck or a back yard picnic. I love the crunch in this salad from the freshly grated carrots and diced celery. Enjoy!
The lemon dill dressing is zesty and full of flavor from the dill. I usually double the dressing recipe so we can have it as a dip for vegetables and to put on our delicious chopped salads.
Lemon Dill Chickpea Salad with Capers
Ingredients
Lemon Dill Dressing
- 1 – 12 oz box organic silken tofu for soups, salads & desserts
- 3 tablespoons Dijon Mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons capers
- 1-2 teaspoons kelp granules (optional for that tuna fish flavor)
- 1 teaspoon chia seeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried dill or 2-3 tbs fresh dill
- 1 teaspoon salt substitute or 1/2 tsp salt if you prefer
- freshly ground black pepper to taste
Chickpea Salad
- 4 15.5 oz cans chickpeas, rinsed and drained
- 4 celery stalks, diced
- 1 cup carrots, shredded
- 1/2 cup red onion, diced
Instructions
- To make the Lemon Dill Dressing, add all of the ingredients to the container of a high powered blender. Blend until smooth and creamy. This can be made a day ahead if you wish. Refrigerate until ready to make the chickpea salad.
- In a large mixing bowl add chickpeas, celery, carrots and red onion. You can use a potato masher and mash some of the chickpeas if you prefer. I like it un – mashed but if you want to use it for a sandwich filling go ahead and mash some of it by hand or in a food processor. This will help it stay on the bread or in a pita bread half.
- You decide how much dressing you want to use, I use all of it but if you don't want that much you can use less. Pour as much of the dressing as you wish, over the chickpea mixture stir well to combine. Best chilled before serving.
- If you have leftover dressing it is delicious on a crisp green salad or for a dip for raw veggies. Add it to some cold cut up potatoes, red onion and diced pickles for a scrumptious potato salad.
Notes
Stuff it into lettuce cups, cabbage cups, endive or radicchio. stuff it into a large tomato cut
into wedges. Serve over a chopped salad and top it with sprouts, micro greens and little tomatoes.
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I like dill and that looks yummy but i can’t have soy. Is there a substitute?
thanks.
I don’t have a substitute as this is the only way I tested the recipe. You could try subbing white beans or make an equal amount of cashew cream to use in place of the tofu. We have a family member who is allergic to cashews so I don’t test any recipes using cashews myself.
This recipe is amazing! I’ve never been a huge dill fan but I used fresh dill in this recipe and loved it! I’m not a huge mustard fan so only used one tablespoon and it was perfect! This is wonderful for a picnic or a travel day! Thanks Tami for another win!!
Hi Linda,
The great thing about recipes is that we can customize them to suit our personal taste preferences so I am glad you adjusted it and liked it. It is a perfect summer recipe although, I must admit that I make all year long. Have a beautiful summer!
I was SO looking forward to making your Lemon Dill Chickpea Salad with Capers!!! I followed the recipe exactly. The dressing came out tasting like it was dirty, ikkic and I can’t eat it! I have NO idea what happened. The only thing i can think of is, the softened tofu was bad from the beginning? is that possible. I’ve mostly used the exta frim tofu. WHAT HAPPENEDD??? I’m VERY disapponted.
Hi Bev,
I am sorry it didn’t turn out for you. I have no idea what happened since I wasn’t there and don’t know what brands you used etc. I make it all the time and everyone loves it so perhaps you had some bad tofu – I really don’t know.
Incredibly delicious! I made the sauce and refrigerated it; then made the chickpea mix. Poured sauce over and mixed it up. I made stuffed lettuce cups within a tortilla and took for a picnic today. Sliced Envy apples were a great compliment. Thank you Tami! I love your recipes♥️
That sounds wonderful! I am so glad you like it!