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Roasted Chickpea Salad with Creamy Dressing

Roasted Chickpea Salad with Creamy Dressing


Nut-free, no-blend, tangy…most delicious dressing with roasted chickpeas, cucumbers, and kale. This dressing is very versatile. Use with salad, roasted veggies. Add your favorite ingredients to your salad and drizzle all over.




  • 1 tbsp stoneground or Dijon mustard
  • ½  cup vegan mayonnaise
  • 2 tbsp nutritional yeast
  • 1 tsp minced garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 to 2 tsp maple syrup (to taste for sweetness)
  • 1½  tsp apple cider vinegar,
  • 1 tbsp extra-virgin olive oil


  • 1 15oz can chickpeas
  • 1 tsp garlic powder
  • olive oil to coat (optional)
  • salt to taste


For the dressing:

  1. In a medium bowl, mix together all the ingredients. Add salt and black pepper to taste.


  1. Rinse and drain 1 15oz can chickpeas. Rub between paper towels on flat surface to dry. Transfer to medium bowl. 
  2. Toss with 1 tsp garlic powder, olive oil to coat (optional), salt to taste. 
  3. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.


  1. Massage desired amount of kale with dressing. Add roasted chickpeas.
  2. Add other veggies as desired (roasted or raw) and add desired amount of dressing.
  3. Refrigerate any remaining dressing in an air-tight container for up to 3 days.


Find more of Nisha’s recipes on @cookingforpeanuts.