Crunchy Chickpea Salad with Lemon Tahini Dressing
This is my favourite kind of kitchen sink lunch – the one you throw together before a Sunday grocery run when the fridge is looking a little random, but somehow it all works. A handful of greens, whatever crunchy veggies need using up, a few pantry staples like chickpeas and seeds for some extra protein and substance, and suddenly you’ve got a salad that feels way more intentional than it should.
It’s fresh, hearty, crunchy, and packed with texture, with creamy feta and punchy pickled onions bringing a little extra flavour to the mix. Then it all gets tied together with a lemon tahini dressing that’s creamy, garlicky, bright, and just rich enough to make everything feel satisfying. One of those clean-out-the-fridge meals that ends up being so good you’ll want to make it again on purpose.
Crunchy Chickpea Salad with Lemon Tahini Dressing
Ingredients
Salad
- Mixed greens
- 1 Carrot shredded
- 1/4 cup Sliced red cabbage
- 1/4 Red pepper sliced
- 1/4 cup Chickpea
- Feta
- Pickled red onions
- 1 tbsp Sunflower seeds
- 1 tbsp Pumpkin seeds
Lemon Tahini Dressing
- 1 tbsp tahini
- Juice of 1/2 lemon
- 1 tsp honey or maple syrup
- 1 garlic clove minced
- Salt and pepper
- 2 tbsp olive oil
Instructions
- Add the mixed greens to a bowl and top with shredded carrots, sliced red cabbage, red pepper, chickpeas, feta, pickled red onions, sunflower seeds, and pumpkin seeds.
- For the dressing, add the tahini, lemon juice, honey or maple syrup, minced garlic, salt, pepper, and olive oil to a mason jar. Shake until smooth and fully combined.
- Drizzle over the salad just before serving and toss everything together until coated.
