Tahini Salad
Servings: 4 people
- 1 small head (1 small head) Romaine lettuce chopped
- 1 medium (1 medium) cucumber diced
- 2 (2 vine) vine tomatoes diced
- ½ cup (1 handful) parsley finely chopped
- 2 (2 green) green onions thinly sliced
- 1 can (15-ounces) (230 grams) chickpeas drained and rinsed / or 1½ cups cooked chickpeas
TAHINI SAUCE DRESSING
- ⅓ cup (80 grams) tahini
- ⅓ cup (80 grams) water
- 2 tablespoons (30 grams) lemon juice
- ¾ teaspoon (¾ teaspoon) salt
- 1 clove (1 clove) garlic crushed
- 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.
Nutrition information is an estimate for 1 serving of tahini salad out of 4.
SUBSTITUTIONS
Romaine lettuce: substitute arugula, iceberg lettuce, spinach, kale, or other lettuce varieties.
Vine tomatoes: substitute cherry, plum, date, Roma, heirloom, or other ripe tomatoes.
Cucumber: substitute radishes or bell peppers.
Parsley: substitute mint, dill, chives, purslane, cilantro.
Green onions: substitute shallots or red onion.
Chickpeas: substitute white beans or bread croutons.
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.
