Not only is this dressing oil-free, it’s also salt-free. Miso, fermented soy paste, imparts a healthy salty flavor, as does the Dijon, which also provides depth and zip. Delicious on any salad.


about ½ cup


about 45 minutes

How to Enjoy:

as a starter or main


1 ½ teaspoons Dijon mustard
1 ½ teaspoons white miso
2 garlic cloves, minced or pressed
1 tablespoon apple cider vinegar
1 teaspoon freshly squeezed lime juice
3 tablespoons chickpea cooking liquid


  1. Whisk all ingredients together. This dressing is a bit chunky with the garlic pieces. For a creamy version, place all ingredients into a small high-powered blender, such as Nutribullet or Ninja.  Blend on high for about 30 seconds; scrape sides and repeat, if needed.
  2. Serve with salad of choice. Try it with my green bean + chickpea salad with red onion – very zippy!

This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).

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