This chickpea based salad dressing is healthy and oil free. This is not the most photogenic of salad dressings but it's super tasty. The mint and cilantro compliment each other so well, flavor wise, and the lime cuts through to make it all work together. The chickpeas thicken this dressing to help it coat salad leaves, or stay on top of a potato. Function, yo.

Don't like cilantro, or does it taste like soap to you? Substitute it with parsley. You'll get that hit of mint and lime that will bring it all together. Don't have chickpeas? Substitute white beans or soaked cashews. More substitutes below.

The dressing really needs a bit of sweetness to cut through the acid and compliment the herbs. It goes great on top of potatoes, or on top of a salad or other vegetables of course. Later this week I will add a great salad to go with this refreshing dressing. I like to add some fresh cracked pepper on top (as pictured).

Creamy cilantro and mint dressing This oil-free and low fat salad dressing is creamy with hints of lime, cilantro, and mint made thick with a base of chickpeas. It is a healthy, bright, and refreshing springtime salad dressing. 0 from 0 votes Print Pin Prep Time: 10 minutes Total Time: 10 minutes Servings: 10 Servings Calories: 48 kcal Author: Jen deHaan Ingredients 1 cup chickpeas cooked or canned

1/2 cup cilantro fresh chopped fresh leaves and stems

1/4 cup mint fresh chopped leaves - remove stems

1/4 cup lime juice* Optionally use pulp and zest

2 Tbsp miso paste low sodium if preferred

2 Tbsp apple cider vinegar sub white vinegar

2 Tbsp maple syrup Or sub about 4 dates

1 Tbsp tamari sauce Substitute soy sauce or additional miso Instructions Add all ingredients except the mint leaves to a high-powered blender (like a Vitamix) and blend until smooth and creamy. Add additional lime juice or water to thin the dressing if desired.

When smooth, add the mint leaves and pulse until they are finely chopped.

Store in an airtight container in the fridge. It will discolor after a day or two (see notes). Notes I like to add some cracked pepper on top of this, whether it's on top of a salad or potatoes (or both) This will discolor after a day or two if you store it. If color is important, make prior to serving. Don't want a green dressing that may discolor? Reserve both the mint and cilantro while blending the remaining ingredients. Then pulse both herbs afterwards until chopped into tiny pieces. If you don't have fresh cilantro or mint, you can substitute dried herbs as well. Use about half the amount of dried (ie: 1/4 cup of fresh herbs should be about 2 Tbsp if subbed with dried). If you prefer a bit of a sweeter salad dressing, add about 2 Tbsp of maple syrup or a few dates. Additional substitutes and additions mentioned in the recipe's article. Nutrition Facts Creamy cilantro and mint dressing Amount Per Serving Calories 48 % Daily Value* Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 229mg 10% Potassium 85mg 2% Carbohydrates 8g 3% Fiber 1g 4% Sugar 3g 3% Protein 2g 4% Vitamin A 100IU 2% Vitamin C 2.6mg 3% Calcium 17mg 2% Iron 0.7mg 4% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe

Substitutions and changes

Cilantro: Substitute with parsley, or just leave it out. The lime and mint is plenty of flavor.

Maple syrup: Substitute with 3 to 5 dates or so (this is to taste - start with 3 and add more as needed while blending).

Chickpeas: Use white beans or cashews (or a combination of each).

Thin this dressing if wanted with a bit more apple cider vinegar, lime or add water. Or use fewer chickpeas.