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Green Salad with Lemon Tahini Dressing

A refreshing and vibrant salad featuring a blend of crisp greens and a tangy lemon tahini dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 bag spring salad mix (or any salad mix you prefer) Provides a fresh, crisp texture. Can substitute with spinach, kale, or arugula.
  • 1 cup grape or cherry tomatoes, halved Adds sweetness and color.
  • 1 medium shallot, thinly sliced Lifts the entire salad with its mild onion flavor.
  • 1 cup micro greens (optional) Brings more flavor and nutrition.
  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed A great source of protein and fiber.
Dressing
  • 4 tablespoons tahini Creamy goodness that binds all flavors.
  • 1 large lemon, juiced Adds fresh zesty tang.
  • 1 dash mineral salt Enhances flavors.
  • 1 dash garlic salt Adds depth (fresh garlic recommended for extra kick).
  • 1 dash red pepper flakes Optional, for a bit of heat.
  • 2-3 tablespoons water or lemon juice, as needed to thin Adjust consistency as desired.

Method
 

Prepare the Dressing
  1. In a small bowl, whisk together tahini, lemon juice, mineral salt, garlic salt, and red pepper flakes.
  2. Adjust flavor to preference, adding water or lemon juice one tablespoon at a time until smooth and pourable.
Assemble the Salad
  1. In a large bowl, layer the salad mix, halved tomatoes, thinly sliced shallots, micro greens (if using), and half of the rinsed chickpeas.
Dress and Serve
  1. Drizzle the lemon tahini dressing on top, mixing gently to coat all ingredients.
  2. Serve immediately for best texture, or refrigerate leftovers separately to keep the greens fresh.

Notes

For robust flavor, let the dressing marinate for 15-30 minutes before serving. Leftover salad can be stored for up to 2 days; dressing lasts up to a week in the fridge.