Chickpea Salad With Dill
Servings:3 servings
Healthy chickpea salad made with fresh dill, celery, shallot and lemon zest, plus a recipe for low-calorie, oil-free vegan mayo!
Ingredients
For Oil-Free Vegan Mayo (see Notes):
- ½ pound silken tofu
- ½ teaspoon mustard powder
- ½ teaspoon salt
- 2 teaspoons fresh lemon juice
- 1 teaspoon apple cider vinegar
For the chickpea salad:
- 2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
- 1 cup chopped celery (4 or 5 ribs)
- ¼ cup chopped shallot
- ½ cup oil-free tofu mayo or ¼ cup store-bought vegan mayo
- 1 Tablespoon minced fresh dill
- lemon zest (from about half a lemon)
- pinch of sea salt
- black pepper
Instructions
To make the mayo:
- Place a clean, lint-free towel on a plate or cutting board. Cut the tofu into 3 or 4 pieces and carefully place on the towel. Let sit for 10 minutes or so, while you gather the other ingredients. **The idea is to reduce the amount of moisture in the tofu as much as possible because we're not adding any thickeners, gums or fats.**
- Transfer the tofu to a blender with the dry mustard, lemon juice, vinegar and salt. Blend until smooth. Taste for salt, adding a pinch more if desired. Transfer the mayo to a bowl or glass container, cover, and refrigerate. Use within 3 to 4 days.
To make the chickpea salad:
- Place the chickpeas in a bowl and gently mash with a fork. Add the celery, shallot, mayo, dill, and lemon zest, and stir to combine. Sprinkle with salt and pepper. Taste and adjust seasoning as desired.
Notes
Mayo Option:
For a slightly richer oil-free mayo, try this Aquafaba Mayo.
Storage:
Store leftover chickpea salad in the refrigerator for up to 3 days.
Nutrition represents one serving of chickpea salad, not including bread.
Nutrition
Calories: 175kcal | Carbohydrates: 26g | Protein: 10g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 8.3mg | Calcium: 80mg | Iron: 1.6mg
