This is an adaptation of a recipe I found ages ago. As a family, we’ve tweaked it over the years based on what everyone likes. Anyway, this salad is great because 1) it has chickpeas, 2) it stays crunchy, 3) it is so yummy. Ready? Let’s go …
- 2 cans chickpeas, drained and rinsed
- 2 limes, need juice and zest
- 1/4 tahini (shake well beforehand – I always forget to do this)
- 1/4 cup EVOO
- 3 baby cukes, quartered and diced to about the same size as the chickpeas
- 5 celery stalks, diced to about the same size as everything else
- 1/4 to 1/2 cup of sunflower seeds
- 1/4 to 1/2 cup of Parm cheese
- 1/2 cilantro (you could chop fresh or use the size kind. If you use squeeze, do about 1/4 cup instead)
- salt to taste
Mix the tahini, EVOO, lime juice, lime zest, cilantro, and salt. Set aside.
Dice all veggies and put in bowl. Add dressing, sunflower seeds, and Parm. Stir to combine.
Done. You can eat this plain, top a salad with it, or even shove it in a pita for a quick lunch. It doesn’t get any easier. Need more quick salad ideas? Check out the pasta salads we like here.
