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.
Faith says
I would definitely be interested in the e-book for salad dressings. I also like the idea of food pairing ideas to go with each dressing. Quick question- can Frank’s Red Hot be used instead of Tabasco in this recipe? Thanks!
Dreena says
Thanks Faith! I haven’t used Frank’s Red Hot – does it have chipotle flavor? The chipotle hot sauce is a little hot but with a very smoky essence, so the heat isn’t intense. All the same, if you love that brand – go for it!
Shira Isenberg says
I would buy anything you publish, so I am definitely interested in an e-book!
Dreena says
🙂 thanks Shira.
Jennie says
This is beautiful! Minus the avocado (many members of my family, including me, can’t eat it without stabbing pains) 🙁
How long would this last in the fridge?
Thank you!!!
Jennie
Dreena says
Oh dear, that’s awful Jennie. I kind of take avocados for granted, we eat them so regularly. It keeps at least 4 days in the fridge, possibly 5-6. Enjoy!
diana@veggienextdoor says
If you do make a sauces/dressings e-book I would especially love it if you include suggestions of ingredients to pair with it for awesome salads/bowls like you do here!
And I am SO excited for Plant Powered Families and can’t wait to place my preorder!!!
Dreena says
That’s a great suggestion, Diana! Thanks – and I’m excited about PPF too. 🙂
Joanne says
I am very interested in salad dressings with little or no fat! I would buy an ebook for such recipes.
Dreena says
Wonderful, thanks Joanne!