Description
A creamy, tangy, and slightly sweet chickpea salad made with tahini, dried cranberries, and fresh herbs, perfect for a quick and nourishing meal.
Ingredients
Scale
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 3 tablespoons tahini
- 1/3 cup dried cranberries
- 1/4 cup fresh parsley (finely chopped)
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- Add the drained and rinsed chickpeas into a large mixing bowl.
- Pour the tahini dressing over the chickpeas.
- Add dried cranberries and finely chopped parsley to the bowl.
- Gently toss everything together until the chickpeas are evenly coated with the dressing.
- Taste and adjust seasoning with more lemon juice or salt if needed.
- Let the salad rest for about 10 to 15 minutes before serving for best flavor.
Notes
- Rinse chickpeas thoroughly to improve flavor and texture.
- If the dressing is too thick, add a small splash of water to loosen it.
- This salad tastes even better after chilling for a short time.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: tahini chickpea salad, cranberry chickpea salad, vegan chickpea salad, healthy salad recipe, easy chickpea dish