Vegan Chickpea Salad with roasted onion and dill cream


  • 6 cups cooked chickpeas- drained this starts as about a pound of dry chickpeas
  • Zest and juice from one medium lemon
  • A few glugs of evoo
  • 1/2 red onion
  • 1/4 cup minced parsley
  • ¼ cup minced fresh dill
  • 1/2-1 cup dill onion sauce see directions below
  • About a ¼ tsp. of kosher salt or to taste, I tend to under salt to allow for a bit of finishing salt if desired
  • Smoked Paprika


  1. To make the onion cream I roasted two large yellow onions in a 400 degree oven for about 45 minutes (I put them in the oven as it heated and set the timer for 400 oven it hit temperature). Once the onions were cool I discarded the peels and pureed the onion in my blender for about two minutes before adding about 1/3 cup of olive oil, a teaspoon of lemon juice, and a pinch of salt. I then blended for a few more minutes adding a ½ cup of fresh dill at the very end and blending until the dill was incorporated.
  2. To make the chickpea salad simple toss all the ingredients except the salt and paprika together in a large bowl and finish with the salt and smoked paprika.
  3. Serve slightly chilled.
  4. The onion cream will keep in the fridge for about three days.