If you’re looking for a fresh, feel-good meal that you can whip up in a snap, this Green Salad with Lemon Tahini Dressing is just what you need. It’s crisp, vibrant, and incredibly satisfying—whether you’re craving something light for lunch or need a side salad that steals the spotlight at dinner.
Why You’ll Love This Recipe
- Breezy Quick to Assemble: With just 10 minutes of prep, you’ll have a stunning salad on the table faster than you can order takeout.
- Wholesome and Filling: Chickpeas and seeds in tender greens give you a salad that’s both refreshing and loaded with protein and fiber—no empty plates here!
- Impossible to Get Boring: This Green Salad with Lemon Tahini Dressing can be reinvented a dozen ways—change the greens, swap the veggies, tweak the spice—so you never tire of it.
- Flavor-Packed and Zesty: The lemon tahini dressing is creamy, tangy, and totally crave-worthy, brightening every last bite.
Ingredients You’ll Need
This recipe keeps things effortless, but every ingredient pulls its weight—bringing freshness, crunch, protein, and a punch of personality thanks to that dreamy lemon tahini dressing. Here’s the delicious lineup that makes this salad sing!
- Spring salad mix: The leafy base that’s delicate, colorful, and ready to soak up all the dressing. Use any greens you love or have on hand.
- Grape or cherry tomatoes, halved: These little gems bring juicy sweetness and a pop of color.
- Shallot, thinly sliced: For a gentle oniony flavor that’s never harsh—slice it paper-thin for the perfect bite.
- Micro greens (optional): These pretty little sprouts add a fancy touch and extra nutrients, but skip them if you don’t have any!
- Chickpeas (1 can, drained & rinsed): The plant-based protein hero—tender, filling, and hearty.
- Mineral salt & pepper: These essentials tie every flavor together—don’t be shy, season to taste.
- Tahini: The foundation of the creamy dressing, with a nutty richness that feels decadent but is completely plant-based.
- Lemon juice: Fresh lemon makes the dressing vibrant and bright. Bottled juice just can’t compare here!
- Garlic salt: A quick sprinkle adds subtle, savory depth to the dressing.
- Red pepper flakes: For a little background heat—adjust to your spice preference, or skip it if you’re sensitive.
- Water or extra lemon juice: This is to thin the dressing to perfection, whether you like it pourable or thick and creamy.
Variations
The beauty of this Green Salad with Lemon Tahini Dressing is how easy it is to customize. Whether you’re working with what’s in your fridge, catering to a dietary need, or just love to play with flavors, there are so many fun ways to make it your own!
- Swap Your Greens: Try arugula for a peppery punch, baby spinach for a mild flavor, or even kale for extra earthiness and texture.
- Add Crunch: Toss in toasted pumpkin seeds, sunflower seeds, or crushed pita chips for irresistible texture and a boost of nutrition.
- Go Mediterranean: Add sliced cucumbers, kalamata olives, and crumbled feta for a Greek-inspired spin.
- Meal-Prep Friendly: Pack the salad and Lemon Tahini Dressing separately in containers for grab-and-go lunches all week long.
- Protein Power-Up: Top with grilled chicken, shrimp, or sliced avocado if you want a heartier meal.
How to Make Green Salad with Lemon Tahini Dressing
Step 1: Whisk the Creamy Lemon Tahini Dressing
In a small bowl, add your tahini, fresh lemon juice, a sprinkle of mineral salt, a dash of garlic salt, and some red pepper flakes. Start whisking until everything is well blended—don’t worry if it gets thick at first! Gradually drizzle in water or more lemon juice, just a tablespoon at a time, whisking as you go, until the dressing becomes silky and smooth. Taste and adjust: want more zing? Squeeze in a little extra lemon. Need more heat? Sprinkle in more red pepper flakes.
Step 2: Build the Salad Base
Spread your spring salad mix into a large serving bowl or two individual plates. Top with a generous handful of halved grape or cherry tomatoes and scatter over the thinly sliced shallots. If you have micro greens, add a fluff on top for color and extra vitality.
Step 3: Stir in the Chickpeas
Layer half the chickpeas over the greens—this adds delightful bite and helps the salad feel hearty enough for a meal. Reserve the rest for another serving, or pile them all on if you’re extra hungry!
Step 4: Add Dressing and Toss
Drizzle your Lemon Tahini Dressing right over the colorful salad base. If you love a well-coated salad, go ahead and toss everything together, or serve with dressing on the side for dipping and drizzling. Finish with freshly cracked black pepper and a final sprinkle of salt, then savor every bite!
Pro Tips for Making Green Salad with Lemon Tahini Dressing
- Tahini Texture Matters: If your tahini is thick or separated, stir it vigorously in its jar before measuring, or use a blender for an ultra-creamy dressing.
- Chickpea Crunch Hack: For extra crunch, pat chickpeas dry and roast them at 400°F for 15 minutes with a touch of oil before adding to your salad.
- Layer with Love: Layering ingredients instead of tossing keeps delicate greens fresh and the presentation gorgeous—perfect for entertaining.
- Season at the End: Always finish with salt and freshly cracked pepper just before serving so your salad sings with flavor.
How to Serve Green Salad with Lemon Tahini Dressing
Garnishes
Scatter over a handful of toasted sesame seeds, microgreens, or even extra red pepper flakes for visual appeal and a boost of texture. Fresh herbs like mint or parsley are also wonderful for adding brightness and a touch of elegance.
Side Dishes
This salad is amazing as a light main, but it also pairs beautifully with warm pita wedges, a cup of soup (like tomato or lentil), or grilled proteins such as chicken or herb-marinated tofu. It’s an instant upgrade to any lunch spread or family dinner.
Creative Ways to Present
Layer the Green Salad with Lemon Tahini Dressing in jars for a meal-prep lunch that’s as pretty as it is practical. For gatherings, try arranging individual salad cups or serve everything family-style on a big platter for an eye-catching (and Instagram-worthy!) table centerpiece.
Make Ahead and Storage
Storing Leftovers
If you end up with extra, simply store the salad and Lemon Tahini Dressing separately in airtight containers in the fridge for up to 4 days. This keeps everything fresh and prevents soggy greens—just toss together before serving!
Freezing
A quick tip: Salads themselves don’t freeze well (the greens will wilt and lose texture), but the Lemon Tahini Dressing can be frozen! Pour it into an ice cube tray, freeze, then pop out a cube as needed and thaw in the fridge overnight.
Reheating
No reheating required for this fresh, crunchy salad—just give the dressing a quick whisk or shake after chilling to restore its creaminess, then toss everything together straight from the fridge for a cool, refreshing bite.
FAQs
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Can I use another bean instead of chickpeas?
Absolutely! While chickpeas add a lovely texture and protein, white beans or black beans make excellent swaps. They keep the salad filling and complement the zingy Lemon Tahini Dressing beautifully.
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What if I don’t have tahini—any substitutions?
If you’re out of tahini, try smooth, unsweetened sunflower seed butter or even cashew butter for a similar creamy effect. The flavor will change slightly but the dressing will still be delicious!
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How do I stop the greens from wilting before serving?
Keep the salad components and Lemon Tahini Dressing separate until just before serving. Toss everything together right at the table for optimal crunch and freshness.
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Can I double the recipe for meal prep or a party?
Yes! This Green Salad with Lemon Tahini Dressing scales up effortlessly. Just multiply the ingredient amounts as needed and store salad and dressing separately until ready to serve.
Final Thoughts
This Green Salad with Lemon Tahini Dressing is one of those recipes that never fails to impress—whether it’s for a quick solo lunch or a crowd-pleasing side. I hope you give it a try and let it brighten up your week, one crunchy, zesty forkful at a time!
Print
Green Salad with Lemon Tahini Dressing Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Mediterranean
- Diet: Vegan
Description
This refreshing green salad with lemon tahini dressing is a perfect blend of flavors and textures. The crisp vegetables paired with the creamy tahini dressing create a delicious and satisfying dish.
Ingredients
For the Salad:
- Spring salad mix, or any salad mix you prefer
- Handful grape or cherry tomatoes, halved
- 1 shallot, thinly sliced
- Micro greens, optional
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- Mineral salt & pepper, to taste
For the Lemon-Tahini Dressing:
- 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
Instructions
- Tahini Dressing: In a small bowl, whisk together all the dressing ingredients except for the water. Adjust seasoning to taste. Add water or lemon juice gradually to achieve desired consistency.
- Assemble Salad: Arrange the salad ingredients as desired, including half of the chickpeas. Drizzle with the prepared tahini dressing.
Notes
- Leftover salad and dressing can be stored separately in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 2.5g
- Unsaturated Fat: Approximately 17.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 8g
- Protein: Approximately 12g
- Cholesterol: 0mg
