Description
Rudy’s Sunshine Salad is a vibrant Israeli-inspired tahini salad featuring a refreshing combination of chickpeas, cucumbers, celery, and cilantro, all dressed in a zesty lime and tahini dressing. This quick and healthy salad is perfect for a light lunch or a flavorful side dish.
Ingredients
Dressing
- 2 limes (zested and juiced)
- 1 tsp salt
- ¼ cup tahini (60 g)
- ¼ cup extra virgin olive oil (60 mL)
Salad
- 1 14-oz can chickpeas, drained (400 g)
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- ½ cup cilantro, finely chopped
Instructions
- Prepare the dressing: Grate the zest from 1 lime directly into a medium bowl. Add the juice from both limes, then whisk in the salt, tahini, and extra virgin olive oil until the mixture is smooth and creamy.
- Assemble the salad: In a large bowl, combine the drained chickpeas, bite-sized cucumber pieces, diced celery, and finely chopped cilantro, mixing them gently to distribute the ingredients evenly.
- Toss and serve: Drizzle the prepared tahini dressing over the salad and toss thoroughly to ensure all ingredients are coated. Serve immediately for the freshest flavor, or store the salad in an airtight container in the refrigerator to enjoy later.
Notes
- For extra flavor, let the salad marinate in the fridge for 30 minutes before serving.
- Adjust the amount of salt and lime juice according to your taste preferences.
- This salad pairs well with grilled meats or as a light vegan main dish.
- Use fresh cilantro for the best aromatic and fresh taste.
- To make it spicier, add a pinch of crushed red pepper flakes to the dressing.
