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Chickpea veggie salad with cucumbers, celery, and cilantro, mixed in a creamy dressing. A wooden spoon is placed on top.
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4.73 from 55 ratings

Rudy's Sunshine Salad (Israeli-Inspired Tahini Salad)

With fresh seasonal veggies and a creamy tahini sauce, this is the only veggie salad you'll need all summer!
Prep Time15 minutes
Total Time15 minutes
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
Servings: 4 serving
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.

Video

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 30.5g | Protein: 7.8g | Fat: 21.8g | Saturated Fat: 3.1g | Cholesterol: 0mg | Sodium: 853mg | Potassium: 517mg | Fiber: 6.9g | Sugar: 3.5g | Calcium: 134mg | Iron: 3mg
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