Oriental Chickpea Salad with Tahini Dressing
Substantial salad with crispy chickpeas and creamy dressing.
- 20 min
- 414 kcal / serving
- easy
- vegan
- Protein
- 13.6 g
- Fat
- 23.7 g
- Carbs
- 33.5 g
Contains: sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 240 g chickpeas (canned, drained)
- 1 cucumber
- 200 g cherry tomatoes
- 1 red onion
- 1 handful fresh mint
- 2 tbsp tahini
- 1 lemon
- 2 tbsp olive oil
- 2 tbsp water
- Salt
- Pepper
Method
- Drain and rinse the chickpeas, dry thoroughly. Roast in a pan with 1 tbsp olive oil over medium heat for 8–10 minutes until crispy.
- Cut cucumber into half-moons, halve cherry tomatoes and slice red onion into thin rings.
- For the dressing, whisk tahini, lemon juice, 1 tbsp olive oil, 2 tbsp water, salt and pepper until smooth.
- Toss vegetables in a large bowl.
- Add crispy chickpeas on top and drizzle with tahini dressing.
- Garnish with fresh mint leaves and serve immediately.
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