Meatless Monday – Chick Pea Tahini Salad
Place chickpeas, onion, pepper, tomato, cucumber, cilantro, and mint in a bowl.
In a separate bowl, whisk tahini, garlic, lemon juice and water.
Toss salad with dressing. Garnish with sprouts.
1 ½ cups cooked chick-peas or 19 oz can, rinsed & drained
1/4 red onion, finely chopped (optional)
½ sweet pepper, diced
2 tomatoes, seeds removed, chopped
½ English cucumber, peeled and chopped
2 tablespoons cilantro, chopped
2 tablespoons fresh mint leaves, chopped
3 tablespoons tahini
1 garlic clove, crushed
1/3 cup lemon juice
2 tablespoons water
Mung Bean Sprouts
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