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Rudy's Sunshine Salad
Print Recipe
With fresh seasonal veggies and a creamy tahini sauce, this is the only veggie salad you'll need all summer!
Course
Salads, Side Dishes
Cuisine
American
Keyword
Asian cucumber salad, tahini salad, veggie salad
Diet
Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion
4th of July, Easter
Time
15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
4
serving
Calories
327
Author
Sarah Bond
Ingredients
2
limes
1
tsp
salt
¼
cup
tahini
60 g
¼
cup
extra virgin olive oil
60 mL
1
14-oz can
chickpeas
drained, 400 g
2
medium
cucumbers
cut into bite-sized pieces
5
stalks
celery
diced
½
cup
cilantro
finely chopped
Instructions
Dressing
: Grate the zest from 1 lime and add it to a medium bowl, along with the juice from both limes. Whisk in salt, tahini, and olive oil.
Salad
: Add drained chickpeas, diced cucumber, diced celery, and chopped cilantro to a large bowl.
Toss
: Drizzle the dressing over the salad and toss to combine. Serve immediately or store in an airtight container in the fridge.
Nutrition
Serving:
1
serving
|
Calories:
327
kcal
|
Carbohydrates:
30.5
g
|
Protein:
7.8
g
|
Fat:
21.8
g
|
Saturated Fat:
3.1
g
|
Cholesterol:
0
mg
|
Sodium:
853
mg
|
Potassium:
517
mg
|
Fiber:
6.9
g
|
Sugar:
3.5
g
|
Calcium:
134
mg
|
Iron:
3
mg