Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing
Recipe type: Salad
Cuisine: Mediterranean
  • 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
  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.
Recipe by The "V" Word at