Go Back
Print Recipe

Chickpea Tahini Salad

Yields about 4 cups
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: Gluten Free, Mediterranean, Middle Eastern
Keyword: easy, fresh, healthy, quick
Servings: 1 person
Calories: 372kcal

Ingredients

  • 2 cups power greens salad mix
  • 1/2 cup baked chickpeas
  • 1/2 cup dried chickpeas
  • 1/3 english cucumber, cut into quarters
  • 8 grape or cherry tomatoes, sliced in half
  • 1/4 cup Garlic Lemon Tahini Dressing, linked in notes below

Optional Toppings:

  • lemon zest
  • chicken breast or vegetarian chicken patty

Instructions

  • To begin, make my quick and easy Garlic Lemon Tahini Dressing, then let sit for 5-10 minutes.
  •  Prepare to mix salad by washing and cutting your cucumber and tomatoes.
  • Roughly measure out your chickpeas.
  • Toss all the ingredients together or layer and top with a dressing drizzle.

Notes

Macronutrients: 41.5g carb, 17.5 fat, 15.5g protein
  1. For the right amount of greens, I would count 1 cup as 1 large handful.
  2. With the cucumber, I recommend cutting it in half lengthwise, then slicing around 1 inch chunks so that you’ve got bite sized pieces.
  3. You certainly do not have to use an english cucumber, but I find them to be crunchier.
  4. You can always bake your chickpeas ahead of time (recipe coming soon!) and store them for approximately one week. Another option is to buy already baked ones at your local bulk section or grocery store.
  5. When tossing the salad, be gentle so as not to bruise the tomatoes.