Sometimes you cook a dish, and BOOM! It’s a hit. Everyone comes to offer a nice compliment.
This is one of the first recipes that I put in my cookbook back in corona times, and it is still a favorite. At Charlois buurthap, my weekly neighborhood community meal event, I usually serve this salad with vegan creamy beet walnut pasta.
When I began working at Dokhuis community center last January, I started out by bringing some of my buurthap dishes already popular with my established clients, to my new diners – my colleagues, students from Erasmus University, and the people at Nivoz foundation.
Coriander lovers, this salad is for you. But if you are picky about it, or you cannot eat it, don’t worry. I was there too. Now I love coriander. My taste has changed and evolved, but of course I do not expect this from you. 😊 You may simply omit the coriander and add parsley instead. It will be just as delicious as the original recipe.
This is a very easy dish that can go along with anything, or just by itself. With tahini the salad becomes nuttier, creamier and brighter. I have no limit for good olive oil, so adjust the amount to your taste.
Recipe vegan Chickpea Tahini salad (serves 6)
- 2 Turkish cucumber (small size) or 1/3 of a European long cucumber
- 15 – 18 cherry tomatoes
- 1 medium red onion or 2 small red onions
- 1 avocado
- 480 – 500 gr cooked chickpeas
- 8 – 10 branches of coriander leaf (cilantro)
- 150 gr roasted sweet red peppers (optional)
For the dressing
- 2 tbsp tahini
- Olive oil
- Juice of 1 lime
- 2 tsp red wine vinegar
- 1 tsp fresh chopped garlic
- 1 tbsp sugar
- Salt and pepper to taste
- Lime zest
Substitutes
- Coriander leaf (cilantro) – Add parsley instead.
- Onion – You can also use shallots.
- Cherry tomatoes – Sun-dried tomatoes are great too.
- Red wine vinegar – White wine vinegar can be used as well.
If you experience digestive discomfort with raw onions, try the following:
- Slice the onions and put in a small bowl.
- Sprinkle liberally with salt.
- Then rub salt into onions with your hands until the onions get softer.
- Pour some water over the onions in the bowl and stir.
- Finally, rinse the onions and drain.
- The onions become much softer and stomach-friendly.
How to make the vegan chickpea tahini salad
- Combine all the main salad ingredients and make the dressing apart.
- And then bring it all together in a big bowl, mixing with the dressing into the salad.
Be sure to tag me (@globalseasons.nl) when you make this simple vegan salad. I love to see your creations!
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Vegan Chickpea Tahini Salad
Sometimes you cook a dish, and BOOM! It’s a hit. Everyone comes to offer a…