Chickpea Tahini Salad
This fresh and delicious chickpea tahini salad is perfect for sandwiches, toasts, crackers or on a bed of greens. It is satisfying and filling yet light and perfect for a no-cook summer meal.
Ingredients
- 15 oz chickpeas canned, drained
- ¼ red onion diced
- 1 cup cherry tomatoes diced
- 2 Persian cucumbers diced
- 4 tbsp cilantro chopped
- 1 pinch salt
- ½ tsp pure maple syrup
- 1 lemon juiced
- 3 tbsp water
- 4 tbsp sesame tahini
Instructions
- Put ½ the can of chickpeas in a large bowl. With the back of a fork, mash the chickpeas until they are course and mealy. Stop before you make them into a paste. Then add in the other half of the chickpeas and keep them whole.
- To the bowl, add the tomatoes, onions, cucumbers, and cilantro.
- Make the dressing by combining tahini, lemon, water and salt and mixing until well combined. It will be smooth, fairly thick and creamy.
- Pour the dressing over the salad and mix until well combined.
- Enjoy on toast, in a sandwich, on crackers or over greens. Cover and refrigerate and eat within 3-4 days for best quality.
Nutrition
Calories: 206kcalCarbohydrates: 24gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 317mgPotassium: 396mgFiber: 7gSugar: 3gVitamin A: 271IUVitamin C: 25mgCalcium: 77mgIron: 2mg
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