This tahini chickpea salad is the perfect meal for warm days. I love to make it for lunch, but it would also make a great light dinner! It’s a great dish for picnics and potlucks, too.
Chickpea Salad
Chickpea Salad is one of my go-to dishes for lunch. I like to mash up chickpeas, add whatever veggies I might have in the fridge – such as celery and carrots – add some seasonings, and mix it all together with vegan mayo. It’s perfect on a sandwich, in a wrap, and on top of a garden salad.
As much as love slathering everything in mayonnaise (and I really do love it), I know that it’s pretty much just fat with no nutritional benefits. Lately I’ve been wondering what I can use in my chickpea salad instead of mayo. It would have to be smooth, creamy, and flavorful. Could I make a homemade mayonnaise with cashews? Yep, I could, and I often do. I use cashew mayo a lot in sunflower seed tuna and raw kale slaw. But I’ve been eating so much cashews cheese in the form of cashew cheese and salad dressings lately, and my nut habit has been getting a little pricy, so maybe something else would be better for this. Then it occurred to me – tahini!
Tahini
Tahini is one of my favorite condiments. It’s a good source of magnesium, potassium, and iron, and it’s one of the best sources of vegan calcium. It’s also loaded with protein and vitamins. When mixed with lemon juice and garlic, it’s extremely tasty, too.
So I’ve been ditching the mayo and reaching for the tahini. I absolutely love the way it compliments the chickpeas in this chickpea salad. Feel free to add whatever chopped veggies you’d like to this recipe. It’s just as good with scallions and red bell pepper as it is with carrots and celery.
Tahini Chickpea Salad
This tahini chickpea salad is the perfect meal for warm days. I love to make it for lunch, but it would also make a great light dinner! It’s a great dish for picnics and potlucks, too.
Ingredients
- ½ cup tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- 1 ½ cup cooked chickpeas or one 14-ounce can
- 2 celery stalks diced
- 2 scallions sliced
- 2 carrots diced
- ¼ cup chopped fresh parsley
Instructions
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In a small bowl, whisk together the tahini, apple cider vinegar, water, mustard, garlic powder, onion powder, and sea salt until smooth and creamy. If it’s too thick, add a little water, a tablespoon at a time.
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In a large bowl, mash the chickpeas with a fork or a potato masher. Add the celery, scallions, carrots, and parsley and gently mix to combine. Gently mix in the tahini dressing.
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Refrigerate for at least 2 hours before serving, to allow the flavors to combine. Serve on a sandwich, in a wrap, on a fresh salad, or with crackers and cut veggies.
I love the idea of using tahini instead of mayo! Why have I never thought of this before? I can’t wait to try it!
Thanks, Jenn! Enjoy!
I’m so excited to try this tahini chickpea salad! I’m imagining how delicious it tastes!
Thanks, Amy! I hope you enjoy it!
Oh my gosh, Dianne! This looks so creamy and delicious. I need to keep this on hand for making quick lunches this spring and summer.
Thanks, Becky! I hope you like it!
I just love sandwiches in general… this chickpea salad sounds SO good! I love the tahini!
Thanks, Kristina!
Jason is working from home today – we are having this for lunch! 🙂
Yay! I hope you like it!
Yum! I love making chickpea salad in the warmer weather too but I haven’t tried it with tahini – what a great idea!
Thanks, Mary Ellen! I hope you enjoy it!
I could never make this too often. Looks great!
Thank you, Ginny!
Just made this for lunch this week and it is amazing! I added a little kelp powder and some dill relish and it is perfect! Thank you for this new go-to recipe.
Thank you for letting me know, Angie! So glad you liked it!
I am obsessed with Tahini and use it in everything! I’m actually baking granola with it right now! This sandwich looks great!
Thanks, Sarah. Tahini is the best!
Chickpea salad is one of my favorite lunches! This version looks delicious. Love the tahini addition!
Thank you, Sophia!
What a great idea! I would never have thought to use tahini instead of mayo like this. I am all over it though. Chickpeas and tahini are two of my favourite things!
Thanks, Mel!