Lime, Cilantro, and Mint salad dressing recipe (Oil free, vegan)

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

This oil-free and low fat salad dressing is creamy with hints of lime, cilantro, and mint made thick with a base of chickpeas. It is a healthy, bright, and refreshing springtime salad dressing.

No ratings yet

Print Pin Rate

Course: Salad, Sauces, Spreads & Condiments

Cuisine: American, Fusion, Italian, Mediterranean

Keyword: chickpeas, cilantro, condiments, dressings, gluten free, limes, mint, oil free dressings

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10 Servings

Calories: 48kcal

Author: Jen deHaan

Ingredients

• 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

Instructions

• 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). 

Notes

I like to add some cracked pepper on top of this, whether it’s on top of a salad or potatoes (or both)

This will discolor after a day or two if you store it. If color is important, make prior to serving.

Don’t want a green dressing that may discolor? Reserve both the mint and cilantro while blending the remaining ingredients. Then pulse both herbs afterwards until chopped into tiny pieces.

If you don’t have fresh cilantro or mint, you can substitute dried herbs as well. Use about half the amount of dried (ie: 1/4 cup of fresh herbs should be about 2 Tbsp if subbed with dried).

If you prefer a bit of a sweeter salad dressing, add about 2 Tbsp of maple syrup or a few dates.

Additional substitutes and additions mentioned in the recipe’s article.

Nutrition Facts

Creamy cilantro and mint dressing

Amount per Serving

Calories

48

% Daily Value*

Fat

 

0

g

0

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

229

mg

10

%

Potassium

 

85

mg

2

%

Carbohydrates

 

8

g

3

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

2

g

4

%

Vitamin A

 

100

IU

2

%

Vitamin C

 

2.6

mg

3

%

Calcium

 

17

mg

2

%

Iron

 

0.7

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

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.