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Looking for a quick, healthy, and delicious dinner? This veggie-loaded salad with a tangy tahini lemon sauce is perfect for busy weeknights. It’s packed with fresh vegetables and topped with a creamy, flavorful dressing that comes together in minutes.
Ingredients
- Mixed salad greens (spinach, arugula, lettuce)
- Cherry tomatoes, halved
- Cucumber, sliced
- Bell peppers, sliced
- Red onion, thinly sliced
- Carrots, shredded
- Cooked chickpeas or your favorite beans
- Feta cheese (optional)
- Olive oil
- Salt and pepper to taste
For the Tahini Lemon Sauce
- 3 tablespoons tahini
- Juice of 1 lemon
- 2 tablespoons water (or more for desired consistency)
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt to taste
- Optional: a pinch of cayenne pepper for heat
Preparation
Start by preparing your vegetables. Wash and chop the greens, cherry tomatoes, cucumber, bell peppers, and red onion. In a large bowl, combine all the vegetables and chickpeas. If you like, sprinkle with feta cheese for extra flavor.
To make the tahini lemon sauce, whisk together tahini, lemon juice, minced garlic, honey, and salt in a small bowl. Gradually add water until the sauce reaches your desired consistency. Adjust seasoning as needed.
Pour the sauce over the salad and toss gently to coat all the vegetables evenly. Drizzle with olive oil, season with salt and pepper, and toss again.
This salad is best served immediately but can be stored in the fridge for a few hours. It makes a perfect light dinner or a satisfying side dish. Enjoy your quick, veggie-packed meal with the bright, creamy tahini lemon dressing!