Chickpea Tahini Salad
Nutritious and delicious Chickpea Tahini Salad is made with cucumbers, tomatoes, onions, and bell peppers, and topped off with a tahini sauce.
Servings: 6 people
Equipment
Ingredients
for spicy tahini sauce (you'll have leftovers)
- 1/2 cup sesame tahini I like Joyva brand
- 1/2 cup water
- 1 tbsp olive oil
- 1 tbsp lemon juice more if needed
- 1/4 tsp cayenne pepper more if needed
- 2 cloves garlic
- 1/2 tsp salt
for chickpea tahini salad
- 1 1/2 cups cucumber chopped
- 1 cup red onion chopped
- 1 1/2 cups tomatoes chopped & drained
- 1/2 cup green bell pepper chopped
- 1/2 serrano pepper finely chopped, more if needed
- 1 tbsp olive oil
- 1/2 tsp salt
- black pepper to taste
- 3 tbsp lemon juice
- 1/4 cup + 2 tbsp fresh cilantro chopped
- 1/4 cup + 2 tbsp fresh parsley chopped
- 3 tbsp fresh mint leaves chopped
- 15 ounces canned organic chickpeas rinsed & drained
- drizzle tahini sauce as per taste
Instructions
Make Tahini Dressing
- Add all the ingredients for the tahini dressing to a blender -
- Blend until thick and creamy.
- Prep
- Chop cilantro, mint, and parsley.
- Chop tomatoes, cucumbers, serrano peppers, red onions, and green bell pepper. I just used my favorite chopper - this works amazing!
Make the Chickpea Tahini Salad
- In a large bowl, add cucumbers.
- Add green bell peppers.
- Add red onions.
- Add drained tomatoes.
- Add serrano peppers. You can use jalapenos instead if serrano is too spicy.
- Add the herbs - cilantro, parsley, and mint.
- Add salt, black pepper, olive oil, and lemon juice.
- Add chickpeas.
- Transfer to a serving platter. Drizzle tahini. Garnish with pomegranate and chopped parsley. Enjoy as a side or main.
Nutrition
Calories: 247kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 404mg | Potassium: 495mg | Fiber: 8g | Sugar: 7g | Vitamin A: 808IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 3mg