Description
A refreshing and nutritious Green Salad with Lemon Tahini Dressing, perfect for a quick, healthy meal. This salad combines fresh spring greens, juicy cherry tomatoes, and protein-rich chickpeas, all topped with a creamy, tangy lemon tahini dressing that is easy to whip up in minutes.
Ingredients
Scale
Salad Ingredients
- Spring salad mix, or any salad mix you prefer, enough for 2 servings
- Handful of grape or cherry tomatoes, halved
- 1 shallot, thinly sliced
- Micro greens, optional, small handful
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- Mineral salt & pepper, to taste
Dressing Ingredients
- 4 tablespoons tahini
- Juice of one large lemon
- Dash of mineral salt
- Dash of garlic salt
- Dash of red pepper flakes
- 2 – 3 tablespoons water or lemon juice, as needed to thin the dressing
Instructions
- Prepare Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, mineral salt, garlic salt, and red pepper flakes until smooth and combined.
- Adjust Dressing Consistency: Gradually add 2 to 3 tablespoons of water or additional lemon juice, whisking until the dressing reaches a pourable consistency. Taste and adjust seasoning if necessary.
- Assemble Salad: In a serving bowl or plates, arrange the spring salad mix, halved cherry tomatoes, sliced shallots, and optional micro greens evenly.
- Add Chickpeas: Spread half of the drained and rinsed chickpeas over the salad.
- Dress the Salad: Drizzle the prepared lemon tahini dressing evenly over the salad ingredients and chickpeas.
- Serve: Optionally, toss gently before serving or leave as is to enjoy the contrasting textures and flavors.
Notes
- You can substitute lemon juice with lime juice for a different citrus flavor.
- Adjust the red pepper flakes to suit your preferred spice level.
- For a vegan and gluten-free meal, ensure the tahini and other ingredients are certified accordingly.
- Add avocado or nuts for extra creaminess and crunch.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
