Elevate Your Lunch With This Simple Chickpea Salad Recipe

I am always on the lookout for good recipes to use for "Meatless Monday." My fam isn't vegan or vegetarian by any means, but it's a fun and easy way to get some more vitamins and fiber into your diet because the stars of the show in these dishes are vegetables.

Chickpea Salad with Tahini Dressing

Actually, in this case, the star of the show is probably the dressing. Our friend Merritt Bates Thomas from The Kitchen Transition came in for our weekly What's Cookin' segment and wowed our taste buds with another zesty, fresh, flavorful salad. I love this because it can easily be tailored to your liking. I don't love a lot of red onion, so I passed on that. I think when I make it, I will use green onions instead. (Merritt approved)

Chickpea Salad Ingredients

• 1 can (15oz/425g) chickpeas - rinsed and drained
• 2 cups cherry tomatoes, halved
• 1 1/2 cup sliced cucumber
• 1/4 small red onion, thinly sliced, handful 1/8 cup chopped fresh parsley

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Tahini Dressing Ingredients

• 1/4 cup tahini paste
• 1/4 cup fresh lemon juice
• 2 tablespoons water
• 1 garlic clove, minced
• 1/4 ground sea salt ¼ teaspoon pepper
• 1 tablespoon honey

Instructions:

1. First, put the dressing ingredients together in a small jar. Fit the lid tightly and shake vigorously until fully combined and smooth.

2. In a large bowl, mix all salad ingredients or arrange in sections. Pour the dressing over and toss well to combine. Garnish with parsley.
Merritt suggested serving this salad with warm pita bread, which sounds sooooo good. This would be a great dish to meal prep too. Just keep a container of the dressing and shake it up before enjoying!

What's Cookin' is proudly sponsored by Briarpatch Restaurant