Light Chickpea Vinaigrette Sauce
Chickpeas make the dressing creamier and more satisfying, but it remains a small-portion keto option. Vinegar, mustard, garlic, and cumin create a bright tangy flavor for vegetables and salads.
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Inventory: Blender
Kitchen: Mediterranean
Goes well with: Salads, Snacks, Vegetable side dishes, Vegetables
156
Servings: 4 (1 serving ≈ 25 gram)
Digestion time: 4 hour
Drain the chickpeas, keeping a little liquid from the jar. Add chickpeas, aquafaba or chickpea liquid, apple cider vinegar, mustard, garlic, cumin, salt, and black pepper to a blender cup.
Blend until smooth, then add olive oil and blend briefly again. If the sauce is too thick, add a little water or chickpea liquid. Use in small portions and refrigerate for 4-5 days.
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