This chickpea based salad dressing is healthy and oil free. This is not the most photogenic of salad dressings but it's super tasty. The mint and cilantro compliment each other so well, flavor wise, and the lime cuts through to make it all work together. The chickpeas thicken this dressing to help it coat salad leaves, or stay on top of a potato. Function, yo.
Don't like cilantro, or does it taste like soap to you? Substitute it with parsley. You'll get that hit of mint and lime that will bring it all together. Don't have chickpeas? Substitute white beans or soaked cashews. More substitutes below.
The dressing really needs a bit of sweetness to cut through the acid and compliment the herbs. It goes great on top of potatoes, or on top of a salad or other vegetables of course. Later this week I will add a great salad to go with this refreshing dressing. I like to add some fresh cracked pepper on top (as pictured).
Creamy cilantro and mint dressing
- 1 cup chickpeas cooked or canned
- 1/2 cup cilantro fresh chopped fresh leaves and stems
- 1/4 cup mint fresh chopped leaves - remove stems
- 1/4 cup lime juice* Optionally use pulp and zest
- 2 Tbsp miso paste low sodium if preferred
- 2 Tbsp apple cider vinegar sub white vinegar
- 2 Tbsp maple syrup Or sub about 4 dates
- 1 Tbsp tamari sauce Substitute soy sauce or additional miso
- Add all ingredients except the mint leaves to a high-powered blender (like a Vitamix) and blend until smooth and creamy. Add additional lime juice or water to thin the dressing if desired.
- When smooth, add the mint leaves and pulse until they are finely chopped.
- Store in an airtight container in the fridge. It will discolor after a day or two (see notes).
Substitutions and changes
Cilantro: Substitute with parsley, or just leave it out. The lime and mint is plenty of flavor.
Maple syrup: Substitute with 3 to 5 dates or so (this is to taste - start with 3 and add more as needed while blending).
Chickpeas: Use white beans or cashews (or a combination of each).
Thin this dressing if wanted with a bit more apple cider vinegar, lime or add water. Or use fewer chickpeas.
Latest posts by Jen deHaan (see all)
- Citrus herb chickpea salad sandwich recipe (Oil free, vegan) - January 23, 2020
- Lime, parsley and dill creamy salad dressing recipe (Oil Free, Vegan) - January 23, 2020
- Insanely delicious vegan alfredo sauce recipe (Oil free, low sodium) - January 13, 2020
Last Updated on