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.
Cyndi Rook says
Yes, please offer a salad dressing e-book. I eat pounds of salad, and dressing is my downfall. I can design a delicious oil and vinegar dressing with three ingredients. I know the basics of reduced oil dressings, but developing one I really love is a challenge. Plus I hate tossing out my failures.
Christine Magiera says
You know me, I’m always interested in new cookbooks/ebooks. I’d love another ebook with oil-free salad dressings! Also, I have a bunch of chickpeas in the fridge and I look forward to making this tonight to put on my lunch bowl tomorrow. 🙂
Julie Heyd says
I would love an ebook with dressing recipes!
Tiffany says
Hi Dreena!
I would love an ebook for salad dressings! Sounds like a lot of fun. I also love the idea to pair the dressing with different rainbow bowls. Lately, Ive been into brown rice bowls filled with spaghetti squash/Delicata, avocado, roasted fennel (love it because of you!!), heirloom tomatoes, and cucumber. All drizzled with tahini and lemon. So nourishing and delicious – a feast for the eyes and soul 🙂 Next time Im adding sweet potato and using this dressing!
Thank you! Hope you have a great week ahead. Lots of love xoxo Happy October!
Jane Plass says
I’d definitely buy the e-book!