Salad dressings – they can make or break a salad…yes, it’s that dramatic. They can take your salad to a whole new level, or just turn it into a soggy mess. I’ve created this refreshing vegan salad dressing recipe which is simple to make and super nutritious. It tastes great over a colorful crispy salad but it goes perfectly with a crunchy stir-fry, too!

I’m personally not a fan a creamy salad dressing (I prefer them to be lighter and more refreshing), so finding vegan salad dressings in the supermarket typically isn’t an issue since they lack that “creamy” dairy element. However, I was completely in shock when I looked at their nutritional label; most store-bought salad dressings are absolutely loaded with sugar despite being labeled as ‘light’ and/or ‘a healthier choice.’  Making your own salad dressing gives you control of just how much sugar you’re adding, and it also makes you more aware of what exactly you are putting in your body.

This Moroccan chickpea salad is bursting with flavor and packed with nutrients, too! The chia seeds, chickpeas, falafel, and almonds offer a great source of protein which makes this a really satisfying lunch as part of a healthy, balanced lifestyle!

Vegan Moroccan Chickpea Salad With Chili-Lime Dressing


Prep Time 10 minutes
Servings 1 person

Ingredients

For the dressing

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped red chilis
  • 1 teaspoon agave nectar or maple syrup
  • 1 tablespoon chia seeds
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoons salt
  • 1 tablespoon chili sauce

For the salad

  • 2 large handfuls of lettuce
  • 2 store-bought falafels, or make your own
  • 1 handful unsalted almonds
  • 1/4 cucumber, sliced
  • 1 handful of cherry tomatoes, sliced
  • 2 tablespoons apricots, sliced
  • 2 tablespoons canned chickpeas
  • 2 tablespoons canned sweetcorn
  • 1 tablespoon nondairy yogurt

Instructions

For the dressing

  1. Whisk together all of the dressing ingredients in a glass or plastic measuring cup.
  2. Cover and chill for 10 minutes or overnight to plump up the chia seeds.

  3. Store chilled and use within 2 days for best flavor.

For the salad

  1. Grill the falafels until warmed through.
  2. Add all the salad ingredients to your favorite bowl and top with the falafels.
  3. Drizzle over the dressing and nondairy yogurt.

  4. Take a lovely picture of it before mixing to combine it all ready to eat!


This recipe was republished with permission from Basil and Vogue.

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Vegan Moroccan Chickpea Salad With Chili-Lime Dressing
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