Tahini salad is an easy recipe that combines a deliciously creamy tahini dressing with fresh, crunchy vegetables.
It’s perfect as a light dinner idea or flavorful side dish. If you like chickpea salads, try our Mediterranean chickpea salad, chickpea tuna, and Greek chickpea salad.
Don’t have time to read the full blog post? JUMP TO RECIPE HERE!
Why you will love this easy salad
Mediterranean and Middle Eastern cuisine is all about flavors, wholesome ingredients, and that perfect balance of creamy and crunchy textures—and this tahini salad is no exception.
Louise’s love for tahini sauce runs deep, so it’s no surprise that this recipe is a regular at our table. (She even eats it for breakfast) 😅.
Packed with nutrients and a rich, nutty flavor, this easy salad is satisfying and very versatile.
Enjoy it as a light main dish with warm pita or pair it with classics like hummus, falafel, muhammara, or baba ganoush for a full Middle Eastern feast.
If you serve tahini salad as a main meal, I recommend to:
- Add some crunch – For an irresistible texture, toss in toasted pine nuts, slivered almonds, or crispy roasted chickpeas.
- Boost the flavor – A drizzle of pomegranate molasses or a garnish of pomegranate seeds. This really takes the salad to another level, and adds a tangy contrast.
Ingredients
Quantities are in the recipe box at the bottom of the page.
For the salad
- Romain lettuce: substitute any other lettuce.
- Vine tomatoes: substitute cherry tomatoes.
- Cucumber: you can use Persian, American, or English cucumbers.
- Scallions or green onions: substitute white onion or shallots.
- Flat-leaf parsley: substitute curly parsley, mint, or fresh cilantro.
- Chickpeas: You can use canned chickpeas or dried chickpeas. Here’s our guide on how to cook dried chickpeas. Substitute white beans for chickpeas.
For the dressing
- Tahini: Choose pourable tahini, not pasty and coarse. It should also be light in color and made from 100% hulled sesame seeds.
- Lemon juice: freshly squeezed for best results. Substitute lime juice.
- Water: cold tap water.
- Salt: we recommend sea salt or kosher salt.
- Garlic: just a clove, peeled and crushed.
- Maple syrup or honey is optional; only add it if you like your dressings on the sweeter side.
How to make tahini salad
US cups + grams measurements in the recipe box at the bottom of the page.
1. Make the dressing
Add tahini, lemon juice, water, and salt to a small bowl and whisk until creamy.
Add a peeled and crushed garlic clove and let it infuse the sauce for 10 minutes.
In the meantime, prepare the vegetables.
2. Prepare the vegetables
Prepare the vegetables and add them to a large mixing bowl. We like cutting them as follows:
- Tomatoes: diced
- Cucumber: diced
- Romaine lettuce: bite-size pieces
- Spring onions: thinly sliced
- Parsley: finely chopped.
- Chickpeas: drained and rinsed.
3. Mix the tahini salad
Remove the garlic clove from the dressing. Drizzle the dressing on the salad and toss until the vegetables are fully coated.
Taste and adjust for salt and lemon juice.
Plate and garnish with a pinch of dried oregano, sumac, or za’atar.
Serving suggestions
Tahini salad is equally delicious as a main dish or as a side. We often serve it with:
- Pita bread
- Mutabal
- Hummus
- Muhammara
- Eggplant dip
- Olives, feta cheese, or grilled halloumi.
Storage
Make ahead: You can mix the salad up to 12 hours in advance before the lettuce starts to wilt.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 36 hours.
Freezer: This recipe is not suitable for freezing.
More salad recipes
- Chickpea salad
- Cauliflower salad
- Sweet potato salad
- Farro salad
- Rice salad
- Mediterranean salad
- White bean salad
Salads
Israeli couscous salad
30-Min Meals
Mediterranean Salad
30-Min Meals
Lentil Salad
Salads
Cauliflower Salad
If you tried this Tahini Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Tahini Salad
Ingredients
- 1 small head Romaine lettuce chopped
- 1 medium cucumber diced
- 2 vine tomatoes diced
- ½ cup parsley finely chopped
- 2 green onions thinly sliced
- 1 can (15-ounces) chickpeas drained and rinsed / or 1½ cups cooked chickpeas
TAHINI SAUCE DRESSING
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- 1 clove garlic crushed
Instructions
- MAKE DRESSING: Add ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, and ¾ teaspoon salt to a small bowl and whisk until creamy.Add 1 clove garlic (peeled and crushed) and let it infuse the sauce for 10 minutes.In the meantime, prepare the vegetables.
- PREP VEGGIES: Cut 1 small head Romaine lettuce into bite-size pieces. Dice 1 medium cucumber and 2 vine tomatoes. Finely chop ½ cup parsley, and thinly slice 2 green onions. Drain and rinse 1 can (15-ounces) chickpeas. Add all to a large bowl.
- MIX SALAD: Discard the garlic then toss the salad with the dressing until fully coated. Taste and adjust for salt and lemon juice.Garnish with a pinch of dried oregano, sumac, or za’atar.
Video
Notes
Nutrition
If you liked this tahini salad, you might also enjoy the following:
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.