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.
Sherril says
My husband is newly diagnosed as needing to limit foods containing oxylates (kidney stone forming!), and we are learning that SO MANY great vegan foods have oxylates: tahini, kale, CHOCOLATE, berries, nuts and nut butters including peanut butter, spinach, wheat, soy, and on and on.
This Maple-Chipotle Chickpea dressing looks SO fantastic: I am wondering if there is anything that can replace the tahini?
I would love to see an ebook containing some low-oxylate recipes (or recipes with low-oxylate substitutions) that we can enjoy.
Rebecca Cody says
Sherril, I often just leave tahini out if it’s a small quantity. You may need to add a bit of liquid to make up the difference.
Regina says
OH MY GOODNESS! This dressing is amazing! (Having it right now!!) It is exactly what I’ve been looking for and craving for my salads. It is my new most favorite dressing ever! Thank you, thank you, thank you!!
Natasha says
I made this dressing today for my lunch salad. Delicious! I’d definitely purchase an ebook 🙂
Anne H. says
Please write the book! I NEED good salad dressings for lunches. Am in a rut with same ole same ole.
Jen H says
Would love that recipe, Dreena.