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
- 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.