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  • Prep-time: / Ready In:
  • Makes 1 cup

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

Vegan Creamy Italian Dressing

Ingredients

  • 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

Instructions

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

Comments (39)

(4.58 from 12 votes)
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Kram Ybrik2 weeks ago
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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 Sanxchez3 weeks ago
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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.

Susi3 weeks ago
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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 Weber4 weeks ago
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Thank you I’m excited to try this.

MJ4 weeks ago
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I know this has been asked numerous times but are the chickpeas drained and rinsed?

Liz Turner3 weeks ago
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Hi MJ. The chickpeas should be rinsed and drained. We’ve updated the recipe to clarify. Thanks!

ALISON JOY STURDY4 weeks ago
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Easy and delicious

Gail Wyatt4 weeks ago
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I think because there is 1/2 cup of plant milk you would drain the chickpeas. Otherwise the dressing would be too thin.

Margot Schafflinger4 weeks ago
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Sounds good and interesting

Am Thibodeau4 weeks ago
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Are the canned chickpea drained?
How long will it keep in fridge?
This look good.

Sheryll4 weeks ago
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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 Hollis4 weeks ago
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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 Robertson4 weeks ago
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Hi there. Just wondering if you drain or rinse the chickpeas in this recipe? Thank you so much

Melissa4 weeks ago
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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 Hollis4 weeks ago
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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 Crowe4 weeks ago
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so good…heart healthy

ANNETTE4 weeks ago
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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-Williams4 weeks ago
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This is a great staple recipe! Thank you so much.
How long will it last in the fridge?

Claudia de Koning4 weeks ago
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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!

Alma6 days ago
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Can this be blended in blender? It sounds yummy!!

Lisa4 weeks ago
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Thank you for the ideas! The ingredients sound yummy. (Your english is as good as a native speaker)

maureen4 weeks ago
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Going to try! thank you

Dena Lowenberg4 weeks ago
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Thank you!

Kenyetta Golson4 weeks ago
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What can you use in place if the nutritional yeast?

Peggy Dyer Bland4 weeks ago
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I don’t like mustard, what can a use instead?

Lee4 weeks ago
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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.

Rebecca4 weeks ago
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I read in the planner that you need to rinse and drain the chickpeas. Hope this helps you.

Cyndi4 weeks ago
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Thanks! Does it say how long it last in the fridge?

Karen FENSTERMACHER4 weeks ago
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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 Treadwell4 weeks ago
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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 Gordon4 weeks ago
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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 Phelps4 weeks ago
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Do you have to drain or rinse the chickpeas?

Karen Phelps4 weeks ago
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This is probably a stupid question but it doesn’t say if you drain and or rinse the chickpeas, did I miss that direction?

Tam4 weeks ago
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Suggest a length of time this recipe is good in the fridge ?

Sarah4 weeks ago
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Enter the ingredients into My Fitness Pal and the nutrition facts will magically appear!

Wendy A Daniel4 weeks ago
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I’m going to try this! Quick question: Why is there no nutritional values, like calories, fat, fiber, etc?

JudiP534 weeks ago
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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!

Kristi4 weeks ago
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The nutrition information would vary depending upon the type of plant based milk used.

Helen4 weeks ago
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I am piggy backing on Wendy’s question. As a diabetic it would be really helpful

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 DarshanasKitchen.com for more.

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