Update: FULL oil-free dressing ebook now available!
CHICKPEA DRESSING
Yes. That is not a typo!
I love dressings and sauces, and have developed many that are delicious, vegan, and oil-free.
Today I share one of my all-time favorites: Maple-Chipotle Chickpea Dressing!
As the name suggests, this dressing is made with a base of chickpeas. Combined with tahini, it becomes thick, rich, and creamy.
It is naturally oil-free, and is also gluten-free and (obviously) dairy-free. I love this dressing.
I created it one day with some leftover chickpeas, and was immediately hooked!
I especially love it over steamed kale (steam the kale leaves just like the collards), along with hot quinoa and a mix of seasonal veggies.
For this photo shoot, we used sweet potatoes and avocado with the kale and quinoa. This combined with the dressing makes a pretty wicked lunch bowl!
It’s so nourishing and wholesome, and every bite hits a little different flavor note that’s just so scrumptious.
Also, it’s a substantial dressing with a fairly thick texture, which ‘clings’ nicely to salad ingredients.
There are many ways to make salad dressings and sauces without oil, using nuts, seeds, avocado, and even applesauce!
After creating this recipe, I decided to create a full collection of oil-free dressings, which includes this popular dressing. That ebook is available here.
The flavors in this chickpea dressing meld together so very well.
If you don’t have chipotle hot sauce, you can use chipotle powder. But use it sparingly, it can be very intense.
Enjoy the recipe! x Dreena
Maple-Chipotle Chickpea Dressing
Ingredients
- 1/2 cup cooked chickpeas
- 2 tbsp freshly squeezed lime juice
- 1/2 - 1 tbsp tahini adjust to taste, 1 tbsp will give a richer, fuller flavor
- 1/4 tsp garlic powder
- 3/4 tsp sea salt
- 2 1/2 tbsp pure maple syrup
- 1 1/2 tsp dijon mustard
- 1 tsp chipotle hot sauce I use Tabasco brand; can use more if desired!
- 1/4 cup water or more to thin as desired
- optional: 2-3 tbsp cilantro chopped
Instructions
- n a blender (I use the Blendtec twister jar), add all ingredients except the cilantro. Puree until very smooth (this will take less than a minute in a high speed blender, may take several minutes in a standard blender). Taste, and adjust with additional lime juice, sweetener, or salt as desired. If using the cilantro, stir through. For a thinner dressing, add a touch more water and stir through. Serve! Makes about 3/4 - 1 cup dressing.
Mary says
Hi Dreena,
I am new to your site and I just wanted to chime in that I just made this recipe (mostly) and I LOVE it!!! I cannot get over how good it is. I’ve seen other bean based salad dressing recipes and didn’t think it could be this good, creamy and rich tasting. I used to eat tons of gorgeous big salads, slathered in flax oil, lemon and braggs. Since I stopped either both oil and braggs, I stopped having as much salad. Well that is changing!!
I just finished a long juice cleanse and haven’t been shopping yet, so didn’t have some of the ingredients and changed the amounts on a couple others. Here is what I did…I used great northern beans, honey (1/2 the amount), raw tahini (1 T for a double recipe), 1/2 t salt for a double recipe and could have even done less I think, added a little onion powder just cause, didn’t have chipotle so I used red pepper flakes and cayenne. So the bones were there. Anyway, it was utter heaven. I’m so excited!!! No bean taste or texture. Just super creamy yummy layered flavor goodness. Thank you thank you thank you!!
Dreena says
Hi Mary, nice to connect with you, welcome to my ‘kitchen’! I’m so happy you are loving this dressing. I love it on hot quinoa as well, just so satisfying. If you want more oil-free dressings, I have many in my new cookbook here https://bit.ly/kindkitchenbook (I think there are a dozen), and I have an oil-free dressings ebook with more recipes here: http://bit.ly/2fIUmTOv (and different from those in my new Dreena’s Kind Kitchen cookbook). Have fun with more recipes on my site, you’ll find quite a few additional oil-free dressings.
Lindsay says
Yum! Just made this and it’s great! How long will it keep in the fridge? Could I make a big batch and enjoy all week?
Dreena says
Hi Lindsay, glad you are enjoying this dressing! It will last up to 5-6 days, depending on how often you open the jar.