Creamy Chickpea Salad Recipe
Creamy chickpea salad is a fun twist on the dense bean salad trend. It’s a healthy meal full of nutrition, amazing flavors, and textures!
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Servings: 4
Ingredients
Salad
- 1 15- ounce can chickpeas, rinsed and drained
- 1/2 cup diced bell peppers
- 1/4 cup chopped fresh Italian parsley
- 2 scallions, thinly sliced
- Creamy Tahini Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons smooth tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Zest from juiced lemon
- 1 tablespoon apple cider vinegar
- 2 garlic gloves, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/4 teaspoon Redmond Real Salt
- 1/4 teaspoon Aleppo pepper
Instructions
- Make the sauce first so the flavors can start coming together.
- Add the tahini, yogurt, vinegar, lemon, garlic, Dijon, olive oil, some of the parsley, and seasonings to a bowl.
- Whisk the dressing until smooth, adding a teaspoon of warm water as needed to smooth out the sauce.
- Add the beans, veggies, and herbs to the sauce. (I reserve some herbs for garnish.)
- Gently but thoroughly mix all of the ingredients until well combined.
- Taste and adjust the salt, cover, and chill for at least an hour.
- Just before serving, stir it and adjust the salt and pepper one last time.
- Garnish with the remaining fresh herbs, and enjoy!
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 472mg | Fiber: 10g | Sugar: 7g
Notes
When you make a tahini sauce or dressing, it's normal for the consistency to be very thick. Add one to two teaspoons of warm water, stir well, and repeat until the sauce smooths out.