Chickpea Salad with Tahini Mint Dressing
Do you ever wish for lunches that require little thought but deliver a lot of flavor? Something quick and light that you can pull together in an extra 10 minutes during the morning and then enjoy for a few days? I’ve talked before about my ongoing struggle with lunches. In brief: I want something good to eat but I don’t want to work for it! Countless healthy salad iterations have followed in my attempt to avoid eating the same lunch for a week straight.
Enter the latest contender in the lunch battles, a vibrant chickpea salad with tahini mint dressing. I love chickpeas. Packed with protein, fiber, zinc, and folate they are a versatile and healthy legume. Anyone who loves hummus knows what kind of magic happens when you bring chickpeas and tahini together- smooth nutty garlic packed goodness!
Brown rice bulks out the salad while grated carrots and parsley provide a fresh burst of color and flavor. Miso, lemon juice, mint and garlic blend together and punch up the impact of the creamy tahini dressing. Mixed together and left for the flavors to marry in the fridge- it is an excellent salad for those days when you don’t want to work too hard on lunch!
Chickpea Salad with Tahini Mint Dressing Print Recipe
Minimally adapted from: The Vegetarian Mothers Cookbook
Serves 6 Servings
Calories per serving: 192
Fat per serving: 3 grams
- 2 Cups Cooked Chickpeas
- 1 Large Carrot, Shredded
- 2 Cups Cooked Brown Rice
- 1/4 Cup Minced Parsley
- 1 Tablespoon Light Miso
- 1 Tablespoon Tahini
- 3 Tablespoons Lemon Juice
- 1/4 Cup Water (or water from cooking the chickpeas)
- 1 Clove Garlic, minced
- 1/3 Cup Fresh peppermint leaves, chopped