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. Glutenfree Nutfree

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Mediterranean

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

Method

  1. In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, tofu and toss well.
  2. 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.
  3. 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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.