This light and creamy dressing gets its fullness from canned chickpeas. Drizzle this vegan Italian dressing over salads or grain bowls.

By Darshana Thacker Wendel,


  • ½ cup cooked or canned chickpeas, rinsed and drained
  • ½ cup unsweetened plant milk
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon yellow mustard
  • ½ teaspoon dried Italian seasoning, crushed


  • In a blender, combine all of the ingredients. Cover and blend until smooth.
  • Chill, covered, until ready to serve.

Comments (53)

(5 from 21 votes)

Recipe Rating

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It wasn't really creamy to me and needs more flavor , I will try again and do some tweaking. I could still taste the chickpeas.


I would not make this again. Not sure I understand how it can be labeled creamy italian.


My new favourite! I did add in the 3 tablespoons of apple cider vinegar ❤️ Yummy!


Can I omit the yeast?


I Am big Italian fan. I added 3 TBSPS Apple Cider Vinegar which really brings out the spices and gives it the zing. I also substituted Dijon for Yellow mustard and added Vegan Mayo. I of course doubled up on the spices but that’s a personal preference. Even my wife who is trying Vegan to support me ad doesn’t like Creamy Italian loved it.


Really like this recipe. I'm used to using olive oil, but this is a good replacement. Thank you


Mixed this as the dressing for a 3-bean salad -- yum!

Haley Wong

I think I might prefer creamy nut based dressings. I added a clove of garlic and another 1/2 teaspoon Italian seasoning and this still just mostly tasted like nutritional yeast. It didn’t have the sour and tartness of an Italian dressing.


Yeah, but..hummus is a great addition to salad.


Once ade, how long is it good for?

Maggie Paterson

Added 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Drank the dressing that was left in the blender after pouring it on my salad. Delicious.

Emilie Dege

A good one. You need to tweak it a bit, like add more mustard or any of the ingredients. Instead of dry herbs, one can also blend fresh herbs of choice.


Creamy and tasty. Similar to bottled Italian dressing, only better.

Kram Ybrik

I understand we are attempting to eat all the healthy foods, but this does not taste anything like Italian dressing. The taste resembled beans with nutritional yeast. Not the best dressing for a salad.

Marina Sanxchez

I love your recipes and all your wonderful work. But, I just want to say that in Italy people don't use "Italian" dressing they only use oil and vinegar.


Several comments about draining and rinsing chickpeas. Most of them contain additives along with the water so always best to rinse before using. Read the label as deciede if you want to consume the 'extras'. I think the sauce will be runny enough without the additional liquid from the can.

Wanda Weber

Thank you I’m excited to try this.


I know this has been asked numerous times but are the chickpeas drained and rinsed?

Liz Turner

Hi MJ. The chickpeas should be rinsed and drained. We've updated the recipe to clarify. Thanks!


Easy and delicious

Gail Wyatt

I think because there is 1/2 cup of plant milk you would drain the chickpeas. Otherwise the dressing would be too thin.

Margot Schafflinger

Sounds good and interesting

Am Thibodeau

Are the canned chickpea drained? How long will it keep in fridge? This look good.


I noticed several people asked the question I have and no answer appears. How long will this Mayo keep fresh in the fridge please?

Kim Hollis

With all the other dressing recipes I've seen they usually last 3-5 days, 7 at the most. Opened canned chickpeas that's also what the can says so just figure it out using what the ingredients say they will last in the fridge after opening

Tammy Robertson

Hi there. Just wondering if you drain or rinse the chickpeas in this recipe? Thank you so much


Total calories for this recipe, approximately, if one IS counting calories, which I do, as I am trying to lose weight is around 200 cal for the whole thing. As it makes one cup, I'm presuming that's going to be at least four servings, if you use a quarter cup. Sorry but the "details" don't take care of themselves for me....I need to have a structure to guarantee that my weight comes down, stays down and does so in a healthy manner.

Kim Hollis

Some else put in a comment and using the my fitness pal app put in all the ingredients and it said 32 cal for one serving 2Tbs. Which is a normal serving size.

Jerry Crowe

so good...heart healthy


My go to easy quick dressing that family and friends all love. Bonus - it's so much more healthy and budget friendly than shop bought!

Dena Lowenberg-Williams

This is a great staple recipe! Thank you so much. How long will it last in the fridge?

Claudia de Koning

I love dressing! I made mine: (sorry for my english, i am Dutch) Garlicdressing Aquafaba form 1 can Mix until stiff 4 cloves garlic in small pièces Fresh herbes (they grow in my garden) 4 table spoons tahini Mix And Enjoy!

Dena Lowenberg

Thank you!


Going to try! thank you


Thank you for the ideas! The ingredients sound yummy. (Your english is as good as a native speaker)


Can this be blended in blender? It sounds yummy!!

Ashley H

I just tried this and loved it! I used an immersion blender, only 2 garlic cloves and a tsp of chia seeds to thicken it, b/c I didn't mix long enough for the aquafaba to get thick. Thanks for this great dressing base, I hope you become a contributor to FOK!

Kenyetta Golson

What can you use in place if the nutritional yeast?

Peggy Dyer Bland

I don’t like mustard, what can a use instead?


The mustard is an emulsifier, it keeps the dressing from separating quickly. You would hardly notice it if at all. Dijon mustard is frequently used in salad dressings for the same purpose. You could try a vegan mayo instead of mustard.


I read in the planner that you need to rinse and drain the chickpeas. Hope this helps you.


Thanks! Does it say how long it last in the fridge?


I will definitely try this. I do echo a couple of the other comments though, about how long it stays good in the refrigerator?

Gay Treadwell

For you wondering about the nutritional figures. I used My Fitness Pal and the following is what it came up with: Figuring 2 Tbs per serving, 32 Cal., 0.8 g total fat, 0.3 sat. fat, 62.5mg sodium, 5.1 total carbohydrates, 1.2 g dietary fiber. 0.3 sugars, 1.7 g protein

Kim Gordon

I cannot wait to try this!!!!! I do not like balsamic and maple syrup in my salad dressings so have been looking and looking for a dressing that I will like. It is the one thing I miss the most in this way of eating. Thank you!

Karen Clark Phelps

Do you have to drain or rinse the chickpeas?

Karen Phelps

This is probably a stupid question but it doesn’t say if you drain and or rinse the chickpeas, did I miss that direction?


Suggest a length of time this recipe is good in the fridge ?


Enter the ingredients into My Fitness Pal and the nutrition facts will magically appear!

Wendy A Daniel

I'm going to try this! Quick question: Why is there no nutritional values, like calories, fat, fiber, etc?


I am piggy backing on Wendy's question. As a diabetic it would be really helpful


The nutrition information would vary depending upon the type of plant based milk used.


Plus, most whole-foods/plant-based adherents do not count calories and macro/micro nutrients. If you're eating a variety of whole foods, the details take care of themselves!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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