Chickpea and Tahini Salad
Next up on our New Zealand menu, we’re going to enjoy a nutritious lunch recipe that is popular with the locals: Chickpea and Tahini Salad
Prep time: 15 mins
Total time: 15 mins
Servings: 6
Tahini dressing
1/4 cup tahini paste
3 tbsps water, more if needed
1 lemon, juiced (about 3 tbsp)
2 tbsps virgen olive oil
1 tbsp maple syrup
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp ground black pepper
Salad ingredients
2 cans (400 g, 14 oz each) chickpeas, drained and rinsed
1/2 red onion, sliced
1 cup cherry tomatos, halved
1/2 seedless cucumber, chopped
1 green bell pepper, chopped
1/4 cup cilantro, chopped
1/4 cup flat leaf parsley, chopped
Directions
Tahini dressing
Add all the ingredients, except the water, to a small bowl and whisk well until smooth. If the dressing is too thick, slowly add about a tablespoon water at a time until smooth and pourable. Set aside.
Salad
In a salad bowl, add all the chopped vegetables, chickpeas and herbs.
Pour over the dressing and gently mix. Top the salad with some sesame seeds and more chopped herbs. Enjoy!
