Description
A refreshing and protein-packed Lemon Tahini Chickpea salad combining creamy tahini, zesty lemon juice, and savory tuna. This no-cook, easy-to-make dish is perfect for a light lunch or as a flavorful side, bringing together Mediterranean flavors with wholesome ingredients for a nutritious meal.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (5 oz) chunk light tuna, drained
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the tahini dressing: In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, salt, and pepper until the mixture is smooth and creamy. If the dressing is too thick, add a small amount of water gradually until you reach a desired consistency.
- Combine the salad ingredients: In a large mixing bowl, gently toss together the chickpeas, chopped red onion, fresh parsley, and drained tuna. Be careful to mix lightly to avoid mashing the chickpeas.
- Dress the salad: Pour the prepared tahini dressing over the chickpea mixture. Using a folding motion, carefully incorporate the dressing until all ingredients are evenly coated.
- Adjust seasoning and serve: Taste the salad and adjust salt and pepper if needed. Serve immediately for a fresh taste or refrigerate for at least 30 minutes to allow flavors to meld for a better taste.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, omit the tuna and add extra chickpeas or your choice of plant-based protein.
- If tahini is too thick, adding water a teaspoon at a time will help achieve a creamy dressing.
- Serve with pita bread, over greens, or as a hearty sandwich filling.
