Chickpea Tahini Salad
A crispy salad filled with flavors from the Middle East and prebiotics that your gut and heart will benefit from. Perfect as a main dish or to bring along on a picnic.
Ready in 15-20 minutes / 2-5 servings (as a main or side dish)
Tips
Serve with a sourdough bread or crisp bread for a filling meal.
Ingredients
SALAD:
400-500 g drained chick pea (canned)
1-2 carrots (around 100 g)
1 sweet pepper (around 50-100 g)
50 g celery
100-150 g sweet corn (frozen or canned)
2 spring onions or ½ red onion
2-3 tbsp fresh parsley or cilantro
DRESSING:
60 ml Tahini (untoasted)
4 tbsp Fresh lemon juice
1-2 tbsp Water (for your desired texture)
½ tbsp Olive oil
1 Garlic clove
½ tsp Salt
Black pepper
TOPPING:
30 g Almonds
Fresh Parsley
Preparation
Drain the chickpeas and corn.
Dice the carrots, pepper, and celery into small cubes, and thinly slice the onion.
Chop the fresh parsley.
Add all the vegetables to a large bowl.
Place all the dressing ingredients in a blender and blend until smooth.
Pour the dressing over the salad, toss to combine, and finish with a sprinkle of almonds and parsley
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
