A creamy tahini dressing will enhance many salads, but it's a perfect match with the crunchy radishes, chickpeas and herbs in this bowl. Use hulled or unhulled tahini to suit your taste.
Chickpea salad with tahini dressing
Creamy tahini dressing plus crunchy radishes, chickpeas and herbs add up to one very satisfying bowl.
- 15 mins preparation
- Serves 4
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Ingredients
- 300 gm cooked or canned chickpeas, drained and rinsed
- 250 gm (1 punnet) cherry tomatoes
- ½ red onion, finely chopped
- 4 radishes, coarsely chopped
- 1 bunch flat-leaf parsley, coarsely chopped
- ¼ cup roasted almonds, coarsely chopped
Tahini dressing
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
Method
- 1For tahini dressing, combine ingredients in a bowl, thin to desired consistency with a little water and season to taste.
- 2Arrange salad ingredients in a large serving bowl, separating each ingredient. Spoon dressing over, season to taste and toss to serve.
