Bright Vegan Chickpea Salad with Dill and Carrots
Dive into this Vegan Chickpea Salad with Dill and Carrots that marries earthy chickpeas with sweet, crunchy carrots and the aromatic charm of fresh dill. This light, refreshing dish is perfect for warm days and meal prep, making every bite a joyfully satisfying experience.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup grated carrots
- 1/4 cup fresh dill chopped
- 1/4 cup red onion finely chopped
- 1/3 cup vegan mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the chickpeas and grated carrots.
- Add the chopped dill and red onion, tossing gently to combine.
- In a separate bowl, whisk together the vegan mayonnaise, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the salad and mix well to combine.
- Let the salad sit for at least 10 minutes in the refrigerator.
- Serve chilled, garnished with a sprinkle of extra dill if desired.
Notes
Store in an airtight container in the fridge for up to three days. The flavors deepen over time, making it great for meal prep. Serve alongside pita chips or on toasted bread for a delightful lunch.