1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings |
||
| Calories 212 | ||
| Calories from Fat 60 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 311mg | 12% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 3.2g | ||
| Protein 7.9g | 15% | |
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Chickpea and Tahini Salad
By: Jewelies
Sep 27, 2005
Flavourful, quick and easy salad.
SERVES 4
Ingredients
- 400 g canned chick-peas, rinsed, drained
- 1 red onion, thinly sliced
- 2 tomatoes, seeds removed, chopped
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons mint leaves, chopped
- 3 tablespoons tahini
- 1 garlic clove, crushed
- 60 ml lemon juice
- 2 tablespoons water
Directions
1
Place chickpeas, onion, tomato, coriander, and mint in a bowl.2
In a separate bowl, whisk tahini, garlic, lemon juice and water until you have a loose dressing.3
Toss salad with dressing.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Preparation > Technique
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Aunt Cookie
On May 21, 2008
Delicious! I made this exactly as written, and there isn't much I would change next time around (I may use less red onion next time, but my onion was pretty big). I love the flavor of the fresh mint in this. We also used this salad in sandwiches with pita bread. Yum!
From: Brooke the Cook in WI
On May 19, 2008
I was looking for something that I could whip up using items in my pantry to take to a BBQ on short notice; this fit the bill! I used half of a red onion, 1 very large tomato and the zest and juice of one lemon, didn't have any coriander leaves so left those out. I was surprised that this went over so well at the BBQ (my DP's are almost fearful of vegetarian/organic food), but they gobbled this right up without even noticing the tahini (which I'm sure they've never had before). I used the full amount and I thought it was just right!
From: Tarteausucre
On Oct 1, 2007
I thought this was pretty good. My boyfriend, not so much. Eh more for me. I liked the hint of mint in it, but thought the 3 Tablespoons of Tahini to be too much, I might try 1 Tbsp Tahini and 2 Tbsp Yogart next time. Thanks Jewelies
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