Easy Tahini Chickpea Salad
This Tahini Chickpea Salad is one of my go-to salad recipes due to its ease of preparation and the amazing nutrition benefits. It is so easy to throw together and makes a wonderful lunch salad that can be enjoyed all year round.
Tahini is a great plant-based source of calcium and gives this salad a creamy dressing and delicious taste. When choosing a tahini, many people ask whether they should use a hulled or unhulled version. The unhulled is better nutritionally, but if you’re not a fan of the taste then I would recommend you work your way up to it and start with hulled tahini.
Many people don’t know, but capsicum is one of the highest sources of vitamin C (move over oranges). This makes it fantastic for your immunity, and now that we’re in the winter months we want to support our immune systems as much as we can. Vitamin C is also a great antioxidant, great for skin health, improves mineral absorption and lowers the risk of numerous diseases.
I’ve added a sprinkle of dulse flakes onto this salad; which you can see in the photos. This seaweed is a nutritional powerhouse and such a great addition to any salad. If you’re looking to add something extra, avocado is another great addition, because let’s be honest, avocado is a great addition to anything.
Easy Tahini Chickpea Salad
Serves 1
Vegan | Gluten Free | Nut Free
Prep. Time: 5 minutes
Ingredients:
Salad
1.5 cups baby spinach leaves
½ Lebanese cucumber
¼ red capsicum
½ cup cooked chickpeas
1 tablespoon pepitas
Dressing
1 tablespoon tahini
Juice of ½ a lemon
2 teaspoons extra-virgin olive oil
Sea salt and ground pepper, to taste
Method:
Halve and slice the cucumber. Chop the capsicum into small chunks.
Add all of the salad ingredients into a bowl to serve.
Combine the dressing ingredients in a small container.
Drizzle the dressing over the salad and serve.
Making this salad? Snap a photo of it and share it with me @projectnourish. I always love seeing and hearing your feedback.