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Tahini Salad

A refreshing and savory salad perfect for a midday fuel
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soups & Salads
Servings: 2
Calories: 488kcal

Ingredients

  • Lettuce (Blend your favorites: butterleaf, red leaf, spinach or kale)
  • 1 sweet potato sliced and halved
  • 2 carrots sliced
  • 1/4 onion, thinly sliced
  • 2 cloves garlic, minced
  • cumin sea salt and pepper
  • 1 can chickpeas, drained
  • 2 tbsp avocado oil
  • 1/4 cup tahini (for the dressing)
  • 1/2 of a lemon juiced (for the dressing)
  • Pinch of sea salt (for the dressing)
  • 1-4 tbsp water (for the dressing depending on thinness desired)
  • 2-4 drops of coconut aminos (for the dressing tamari or soy sauce can be used)

Instructions

  • Preheat the oven to 400 degrees.
  • Drain the chickpeas and spread out on a baking pan.
  • Drizzle avocado oil, salt, pepper and cumin over chickpeas.
  • Bake for about 40-50 minutes or until crunchy.
  • While chickpeas bake, mix together dressing ingredients in a small bowl.
  • You can add more water to thin the dressing out or add more flavoring if desired.
  • Sauté sweet potato and carrots in a small pan for about 15 minutes.
  • Add onion and garlic to the pan and continue to sauté for 5 more minutes.
  • Top your choice of lettuce with the veggies, chickpeas and tahini dressing.
  • Enjoy!

Nutrition

Calories: 488kcal | Carbohydrates: 38g | Protein: 11g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 549mg | Potassium: 1025mg | Fiber: 13g | Sugar: 15g | Vitamin A: 28700IU | Vitamin C: 42.9mg | Calcium: 160mg | Iron: 3.6mg
Tahini Salad Pic

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Recipe Rating




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