Lebanese chickpea salad with smoky tahini dressing recipe
Print

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
Total Time 15 minutes
Servings 4
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
  • 1/4 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
  • 1/2 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.