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Lebanese Chickpea Salad with Smoky Tahini Dressing
This wholesome, gluten-free Lebanese salad with chickpeas, fresh vegetables, and smoky tahini dressing brings Mediterranean flavors to satisfy your appetite.
Course
Salad
Cuisine
Lebanese, Mediterranean
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
618
kcal
Author
Jas
Ingredients
Salad
2
roasted red bell peppers
jarred or homemade
3
cups
cooked or canned chickpeas
drained and rinsed
1
seedless cucumber
sliced or diced
4
plum tomatoes
seeded and diced
1
small avocado
sliced or diced
8
ounces
marinated artichoke hearts
2
green onions
thinly sliced
½
cup
pitted black olives
6
oz
crumbled feta cheese
¼
cup
golden raisins
Fresh parsley
roughly chopped
Dressing
2
tablespoons
tahini
1
tablespoon
olive oil
2
tablespoons
white wine vinegar
1
garlic clove
minced
1
teaspoon
smoked paprika
¼
teaspoon
ground cumin
1
teaspoon
dried oregano
½
teaspoon
freshly ground black pepper
Instructions
In a large bowl, toss together all ingredients for the salad.
Blend together olive oil, tahini, vinegar, garlic, smoked paprika, cumin, oregano, and black pepper. Pour dressing over salad and toss.
Notes
~ Free Tip ~
If your tahini dressing is too thick, thin it with lime juice or water to desired consistency.
Nutrition
Calories:
618
kcal
|
Carbohydrates:
60
g
|
Protein:
22
g
|
Fat:
35
g
|
Saturated Fat:
10
g
|
Cholesterol:
38
mg
|
Sodium:
1229
mg
|
Potassium:
1042
mg
|
Fiber:
17
g
|
Sugar:
17
g
|
Vitamin A:
1997
IU
|
Vitamin C:
41
mg
|
Calcium:
350
mg
|
Iron:
6
mg