TAHINI CHICKPEA CUCUMBER SALAD

Name: TAHINI CHICKPEA CUCUMBER SALAD
Prep time: 5 min
Total time: 5 min
Cuisine: Middle Eastern
Ingredients: 2 15-ounce cans chickpeas, drained and rinsed; 1 small cucumber seeded, quartered lengthwise, and sliced; 1/2 cup chopped fresh mint or parsley leaves, or a combination of the two; 1/4 cup tahini; Juice from 2 lemons; 1 T extra-virgin olive oil; 1 T water if needed; Salt and pepper to taste

4 steps

Prep:5min

This salad is easy to make and packs well for camping so you can enjoy it while on a hike or back at camp when you don’t want to have to worry about cooking after a long day. If you’re concerned about getting enough protein with this meal, one serving offers up nearly 12 grams! -by Hello Veggie

Updated at: Thu, 17 Aug 2023 02:59:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1178.8 kcal (59%)

Total Fat50.2 g (72%)

Carbs147.3 g (57%)

Sugars26.6 g (30%)

Protein49.3 g (99%)

Sodium2171.9 mg (109%)

Fiber41.9 g (150%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 15 ouncecans chickpeas

drained and rinsed

1cucumber

small, seeded, quartered lengthwise, and sliced

½ cupfresh mint

chopped, or parsley leaves, or a combination of the two

¼ cuptahini

2juice from lemons

1 textra-virgin olive oil

1 Twater

Instructions

Step 1

Toss the chickpeas, cucumber, and herbs in a large bowl

Step 2

Whisk together the tahini, lemon juice, and olive oil in a separate small bowl (you may need to add water to thicken the dressing, but you want it thin enough to pour onto the salad)

Step 3

Pour the dressing over the salad and gently toss until all the ingredients are well-combined

Step 4

Season with salt and pepper