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chickpea salad

one big bowl

Meet our favorite go-to dip & appetizer! packed full of colorful veggies, seasoned with a homemade vinaigrette (with lots of dill!), and tossed with loads of garbanzo beans. This salad is super quick and easy to make. Use it at home throughout the week or bring it to your next party with a bag of tortilla chips!


3 cans chickpeas, rinsed & drained 

veggies (1-2 handfuls of each): 



grape tomatoes 

corn, fresh or frozen green beans, fresh or frozen 


black pepper 

italian blend 


for the dressing: 

EVOO or avocado oil, 1/4 c 

apple cider vinegar, 3/4 c 

vegan mayo, 1-2 spoonfulls 

yellow or dijon mustard, 1-2 spoonfulls 

maple syrup, a big drizzle 

garlic powder, a large sprinkle


Wash and chop the veggies into pinch sized pieces. Defrost any frozen veggies. 

Add veggies and beans into one large bowl. 

In a smaller bowl, prep the dressing. 

Pour the oil and ACV to start. Stir in the mayo, mustard, maple syrup. Garlic to taste. 

Option to add mayo for more creaminess. 

More maple syrup for a sweeter dressing. 

Mix well.  

Pour 3/4 of the prepped dressing over the veggies and beans, mixing as you go. Add more dressing as needed (save any leftover dressing in the fridge as a salad dressing). 

Lastly, mix in a good amount of italian seasoning, dill and black pepper. All to taste. 

Ready to eat right away, or, let it mellow in the fridge for a few hours to soak up all the flavor! 

Serve by itself, over lettuce or scoop with chips. This will stay good in the fridge for about a week.


You can really use whatever veggies you have on hand. Bell pepper & carrots would work good here too.

The dressing works great as a basic salad dressing. You can double the batch and save it to use on salads throughout the week. 

You really can't over season here! I personally love to load up on the dill. 

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