Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing

It was way too hot to cook yesterday. I had planned to but by the time dinner rolled around, the last thing I wanted was to turn the stove on. My body was craving a salad – a light, refreshing summer salad.

I had a can of chickpeas so I took the salad on a Mediterranean course by adding cucumber, oregano, cumin, coriander, lemon and tahini. Honestly, I’m not a big fan of tahini unless it’s mixed into something like hummus or a salad dressing. For this dressing, I just combined some tahini with water to loosen it up a bit, and then added lemon, garlic and some other herbs and spices. It made a light but tasty dressing.

For the salad, I just used what I had. Luckily I had a cucumber to keep with my Mediterranean theme. I combined kale and romaine lettuce for the greens. Red onions, carrots and celery filled up the bowl. Beautiful plum tomatoes on top and then, of course, the chickpeas.

We ate the salad with some toasted bread on the side. It was light but filling. A perfect salad to start the summer season. For more summer salad recipes, click here. Enjoy!

Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing

GF, SF
Makes 2 large or 3 small servings

For the Lemon-Tahini Dressing­­­­­­­­­­­­­­­

½ cup tahini

½ cup water

Zest and juice of one lemon

2 garlic cloves, grated

½ tsp. dried oregano

½ tsp. ground cumin

A pinch of cayenne pepper

Kosher salt and black pepper to taste

For the Salad­­­­­­­­­­­­­­­

1 large bunch of kale, chopped

1 head romaine lettuce, chopped

1 large cucumber, chopped

2 carrots, julienned

½ red onion, sliced

2 celery stalks, chopped

2 plum tomatoes, chopped

1-15 oz. can chickpeas, rinsed and drained

For the dressing: Combine the tahini, water and lemon juice in a bowl and whisk until well combined. Grate in the garlic and then add the herbs and spices. Mix well and taste for any seasoning adjustments.

For the salad: Combine all the salad ingredients in a large bowl. Add the salad dressing and toss.

The “V” Word: Say it. Eat it. Live it.

Print Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing Author: Rhea Parsons Recipe type: Salad Cuisine: Mediterranean   Ingredients

• For the Lemon-Tahini Dressing
• ½ cup tahini
• ½ cup water
• Zest and juice of one lemon
• 2 garlic cloves, grated
• ½ tsp. dried oregano
• ½ tsp. ground cumin
• A pinch of cayenne pepper
• Kosher salt and black pepper to taste
• For the Salad
• 1 large bunch of kale, chopped
• 1 head romaine lettuce, chopped
• 1 large cucumber, chopped
• 2 carrots, julienned
• ½ red onion, sliced
• 2 celery stalks, chopped
• 2 plum tomatoes, chopped
• 1-15 oz. can chickpeas, rinsed and drained

Instructions

1. For the dressing: Combine the tahini, water and lemon juice in a bowl and whisk until well combined.
2. Grate in the garlic and then add the herbs and spices.
3. Mix well and taste for any seasoning adjustments.
4. For the salad: Combine all the salad ingredients in a large bowl. Add the salad dressing and toss.

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