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Chickpea and Tahini Salad
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Beans
- Salads
- Side Dish
- Australian
- New Zealand
- No-cook
- Easy
- No-Cook
Dietary
- Vegan
- Vegetarian
Allergens
- Sesame
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
210.9
per serving
843.6 for selected servings
Fat
6.8g
per serving
27.2g for selected servings
Sugar
3.2g
per serving
12.8g for selected servings
Protein
7.9g
per serving
31.6g for selected servings
Carbohydrates
32.1g
per serving
128.4g for selected servings
Make and share this Chickpea and Tahini Salad recipe from Food.com.
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Equipment
Mixing bowl, Small bowl, Whisk
Ingredients
- 400 g canned chick-peas, rinsed, drained
- 1 red onion, thinly sliced
- 2 tomatoes, seeds removed, chopped
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons mint leaves, chopped
- 3 tablespoons tahini
- 1 garlic clove, crushed
- 60 ml lemon juice
- 2 tablespoons water
Instructions
Place chickpeas, onion, tomato, coriander, and mint in a bowl.
In a separate bowl, whisk tahini, garlic, lemon juice and water until you have a loose dressing.
Toss salad with dressing.
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