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
Scale
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
