Chickpea and Tomato Salad with Tahini Dressing

A Middle Eastern inspired salad featuring chickpeas, tomatoes, and herbs tossed in a creamy garlic tahini dressing.

Vegetarian Vegan Healthy Middle Eastern Salad

Estimated Nutrition

Calories

336.2

kcal / serving

1344.8 kcal total

Carbs

38.7g

per serving

154.6 g total

Fat

14.6g

per serving

58.2 g total

Protein

12.6g

per serving

50.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tahini

from a well-stirred jar

Fruits

piece

Lemon

juice only

GrainsCereals

piece

Pitta Bread

warm, for serving

LegumesPulses

400

Chickpeas

cooked, rinsed and drained

NutsSeeds

cloves

Garlic

roughly chopped

pinch

Sea Salt

unit

Black Pepper

freshly ground, to taste

handful

Parsley

fresh, roughly torn

handful

Coriander

fresh, roughly torn

pinch

Cayenne Pepper

to taste

OilsFats

Olive Oil

Vegetables

piece

White Onion

chopped

500

Tomatoes

ripe, roughly chopped

Method

Pound the garlic and a pinch of salt to a paste in a mortar.

Add the tahini and half of the lemon juice to the garlic paste.

Stir in the remaining lemon juice.

Mix in 15ml of water at a time followed by the olive oil to reach desired consistency.

Place the chickpeas and chopped onion in a large bowl.

Add the roughly chopped tomatoes to the bowl.

Season with black pepper and add the fresh parsley and coriander.

Drizzle a portion of the dressing over the salad and serve the remainder on the side.

Garnish with cayenne pepper and serve with warm pitta bread.