Middle Eastern · Lunch
Chickpea Herb Salad with Sesame Sauce
Cooked chickpeas tossed with cucumber, tomato, parsley and mint in a lemony tahini sauce loosened with water and garlic. Finished with sumac and a scatter of toasted sesame seeds, this room-temperature salad balances nutty, tangy and fresh herbal flavours, served as a light Middle Eastern lunch with a wedge of pita on the side.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
386Calories
15.2gProtein
19.8gFat
40.9gCarbs
8.3gSugar
13.4gFiber
198mgSodium
0mgChol
2.8gSat Fat
720mgPotassium
150mgCalcium
4.3mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Drain and rinse the cooked chickpeas in a colander, then pat dry with a towel and transfer to a mixing bowl.
2
Whisk
In a small bowl, whisk the tahini, lemon juice, minced garlic and water together until smooth and pourable.
3
Toss
Add the diced cucumber, tomato, chopped parsley, mint and thinly sliced red onion to the chickpeas, pour over the tahini sauce and toss until coated.
4
Finish
Drizzle with olive oil, sprinkle with sumac and toasted sesame seeds, season with salt and pepper, then toss once more.
5
Plate
Transfer the salad to a plate, mounding slightly in the centre, and check the dressing coats the chickpeas without pooling visibly at the base.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g350g cooked chickpeas
- 64g64g tahini
- 60ml60ml lemon juice
- 22 small clove garlic
- 80g80g cucumber
- 70g70g tomato
- 16g16g parsley
- 6g6g mint
- 40g40g red onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp sumac
- 6g6g sesame seeds
- salt, to taste
- black pepper, to taste
