vegan salad dressing

Moroccan chickpea salad with vegan chili dressing

For this post, I used my chia dressing over my Moroccan chickpea salad, and the spicy flavours go perfectly together. You can be experimental as you like with the salad ingredients- I always try to add as much colour as possible! I reckon some beetroot would taste great in this!

Course Lunch
Cuisine Vegan
Prep Time 10 minutes
Servings 1 person


For the dressing

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoons olive oil
  • 1 tablespoon chopped red chilis
  • 1 teaspoons agave nectar or maple syrup
  • 1 tablespoon chia seeds
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tbsp chili sauce

For the salad

  • 2 large handfuls of lettuce
  • 2 falafels
  • 1 handful unsalted almonds
  • 1/4 cucumber sliced
  • 1 handful of cherry tomatoes sliced
  • 2 dried apricots sliced
  • 2 tbsp tinned chickpeas
  • 2 tbsp tinned sweetcorn
  • tbsp Alpro soya yogurt


For the dressing

  1. Whisk together all of the dressing ingredients in a glass or plastic measuring cup.
  2. Cover and chill for 10 minutes or overnight to plump up the chia seeds
  3. Store chilled and use within 2 days for best flavour

For the salad

  1. Grill the falafels until warmed through
  2. Add all the salad ingredients to your favourite bowl and top with the falafels.
  3. Drizzle over the dressing and soya yogurt.
  4. Take a lovely pic of it before mixing to combine it all ready to eat!