Satisfying Chickpea Feta Salad with Lemon Tahini Dressing
Despite the fact that it’s extremely easy to prepare, this is a hearty satisfying salad that can easily be served as a light lunch.
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Servings: 1
Calories: 438kcal
Equipment
- Cutting Board
- Small Bowl
- Whisk or Fork
- Knife
Ingredients
Chopped salad
- 3/4 cup Cooked chick peas
- 1/2 cup Cucumber diced
- 1/2 cup Tomato diced
- 1/4 cup Feta diced or crumbled
- 1/8 cup Shallot or red onion minced
- Olives pitted kalamata, or stuffed green, optional
Tahini Dressing
- 1 tbsp Tahini
- 1 tbsp Lemon juice
- 1 tbsp Water
- 1/8 tsp Kosher salt
- 1/2 tsp Garlic minced (1 small clove)
Instructions
Chopped Salad
- Dice your cucumber and tomato into roughly the same size as your chickpeas. While this isn’t strictly necessary, it makes for a prettier plate, and a nicer mouthfeel.
- Crumble or dice your feta.
- Mince your shallot very fine.
- Toss all your vegetables together with your chick peas.
Tahini Dressing
- Mince your garlic very fine and place it in a small bowl.
- Add your tahini, lemon juice, and salt, and mix to form a paste.
- Add as much, or as little, water as you wish. I find a tablespoon of water brings the dressing to a nice smooth pouring consistency without being too runny.
Notes
Any nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. The recipe card above is created using a recipe card plugin that can auto-convert quantities into metric. These conversions are only populated in the ingredients section of the card and not in any directions that may list quantities.
Nutrition
Calories: 438kcal | Carbohydrates: 49g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 733mg | Potassium: 837mg | Fiber: 12g | Sugar: 13g | Vitamin A: 872IU | Vitamin C: 23mg | Calcium: 298mg | Iron: 5mg