Cilantro Lime Chickpea Salad

To make a cilantro lime chickpea salad, start by blending fresh cilantro, freshly squeezed lime juice, olive oil, garlic, Dijon mustard, granulated sugar, ground turmeric, salt, and black pepper in a food processor until smooth. In a large bowl, combine canned chickpeas and finely chopped red onion, then toss with the dressing to taste. Adjust seasoning as needed.

Yes, cilantro lime chickpea salad is completely vegan! It features plant-based ingredients like chickpeas, fresh herbs, and a zesty dressing made from olive oil and lime juice, making it a perfect choice for those following a vegan diet.

If you don't have Dijon mustard, you can substitute it with yellow mustard or even a bit of honey mustard for a different flavor. For a vegan option, consider using tahini or a bit of apple cider vinegar mixed with a pinch of salt to mimic the tanginess.

Store any leftover cilantro lime chickpea salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just give it a good stir before serving, as the dressing may separate over time.

Cilantro lime chickpea salad pairs well with grilled vegetables, quinoa, or a light protein like grilled chicken or fish. It also makes a refreshing side for tacos or burritos, enhancing the meal with its zesty flavor.