Chickpea Salad with a Creamy Tahini Dressing




385 per portion


1 tsp ghee or coconut oil

1 tsp cumin seeds

1 tsp paprika

a pinch of sea salt and black pepper

1 large red onion, sliced

1 large carrot, cut into sticks

1 large courgette, diced

300g tinned chickpeas, drained

the zest of ½ an unwaxed lemon, finely grated

a small bunch fresh parsley, chopped

a small bunch fresh mint, chopped

for the dressing:

1 heaped tbsp plain yoghurt (use dairy free if preferred)

½ a garlic clove, finely chopped

1 tbsp fresh lemon juice

2 tsps tahini

1 tbsp sunflower seeds

How To

Heat the ghee/oil in a large saucepan over a medium heat. Add the cumin seeds, paprika, salt, pepper, onion, carrot and courgette. Stir well and fry for 5 minutes, stirring frequently.

Add the chickpeas, stir well and cook for 3 minutes, stirring frequently.

Remove saucepan from the heat and add the lemon zest, mint and parsley. Stir well.

Place the yoghurt, tahini and garlic in a bowl and stir well until creamy. Stir in a drop of cold water if the mixture is too thick.

Transfer the vegetables into 2 serving bowls. Drizzle over the dressing, and top with the sunflower seeds.

Store any leftovers in an airtight container and refrigerate for up to 2 days.


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