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Tahini Chickpea Sandwich with tomatoes, tahini, and salad

Tahini Chickpea Salad

Dianne
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.
Prep Time 10 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 309 kcal

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
 

  • 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. The consistency should be simliar to mayonnaise.
  • 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.
  • 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.

Nutrition

Calories: 309kcal