Description
A bright and refreshing Israeli-inspired Sunshine Salad made with crisp vegetables, hearty chickpeas, and a creamy, zesty tahini lime dressing—perfect for warm weather meals.
Ingredients
- 2 limes
- 1 teaspoon salt
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1 (14-ounce) can chickpeas, drained
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- 1/2 cup cilantro, finely chopped
Instructions
1. Zest one lime and add it to a medium bowl. Juice both limes into the bowl.
2. Whisk in the salt, tahini, and olive oil until the dressing is smooth and creamy.
3. In a large bowl, combine the drained chickpeas, cucumbers, celery, and cilantro.
4. Pour the dressing over the salad and toss well to combine.
5. Serve immediately or refrigerate in an airtight container until ready to serve.
Notes
For extra flavor, let the salad sit for 15–30 minutes before serving.
Adjust salt and lime juice to taste depending on your preference.
Add cherry tomatoes or red onion for additional color and flavor.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 3.5g
- Sodium: 853mg
- Fat: 21.8g
- Saturated Fat: 3.1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30.5g
- Fiber: 6.9g
- Protein: 7.8g
- Cholesterol: 0mg