Chickpea Salad Bowls with Lemon Tahini Dressing
Chickpea Salad Bowls with Lemon Tahini Dressing are a one dish meatless meal. I begin making these bowls by cooking my chickpeas in olive oil, garlic, and red pepper flakes. Next, I make a Lemon Tahini Dressing. Finally, I filled each bowl with lettuce, tomatoes, cucumbers, red onions, olives, goat cheese, the chickpeas, and the dressing. All together, these components create a filling and delicious meatless main course. To round out this dish, I like to serve this bowl with a crusty bread or a warming soup.
The Equipment I Used
- A Skillet- I used a medium skillet to cook my chickpeas.
- A Jar- Use this to shake up your dressing.
- Bowls- You’ll need four big bowls to layer all your ingredients.
The Ingredients Needed for Chickpea Salad Bowl with Lemon Tahini Dressing
- Chickpeas- I always use dry chickpeas. The night before I want to make them, I soak my chickpeas in water overnight in the refrigerator. Then, I boil them for ten minutes, and then simmer them for one hour, covered. I store the cooked chickpeas in the freezer.
- Garlic- Always, I buy the peeled garlic cloves. I keep them in the freezer.
- Tahini- I like the Noom brand.
- Lemon Juice- Make sure to use fresh lemons, and squeeze the juice out.
- Goat Cheese- You could also use feta cheese.
How I Made my Chickpea Bowls
- First, I cooked my chickpeas with the garlic and red pepper flakes. This infused the chickpeas with so much delicious flavor.
- Next, I made the Lemon Tahini Dressing. I made sure to shake everything up until the ingredients were all combined.
- Then, I put the lettuce in the bottom of each bowl.
- Next, I added all the vegetables, the cheese, and the chickpeas.
- Finally, I poured some dressing on each bowl.
We all loved these Chickpea Salad Bowls with Lemon Tahini Dressing. Especially in the winter, these bowls are so bright and refreshing. I hope you’ll try them soon.
Chickpea Salad Bowl with Lemon Tahini Dressing
A meatless salad bowl with pan roasted garlic chickpeas, lemon tahini dressing, goat cheese, tomatoes, butter lettuce, cucumbers, red onions, and olives.
Ingredients
For the Chickpea Salad Bowl:
- 1 tbsp. extra virgin olive oil
- 2 chopped garlic cloves
- ¼ tsp. crushed red pepper flakes
- 1 cup cooked chickpeas
- ¼ tsp. kosher salt
- 4 cups Butter Lettuce
- 1 cup sliced cucumbers
- 1 cup halved grape tomatoes
- 1 cup sliced red onions
- 1 cup crumbled goat cheese
- 1 cup halved, pitted olives
- 2 tbsp. chopped parsley
For the Lemon Tahini Dressing:
- 3 tbsp. tahini
- ¼ cup lemon juice
- ⅓ cup extra virgin olive oil
- 2 minced garlic cloves
- ¼ tsp. kosher salt
Instructions
- For the Chickpea Salad Bowl:
- Begin by making the garlic chickpeas: In a medium skillet, on low heat, cook the garlic and pepper flakes in the olive oil for two minutes. Add the chickpeas, turn the heat to medium, and cook the chickpeas for about five minutes, until the chickpeas are heated through and toasty. Add the kosher salt.
- Make the Lemon Tahini Dressing by shaking all the ingredients up in a jar.
- Divide the lettuce between four bowls, and top with the chickpeas, cheese, and vegetables. Serve with the Lemon Tahini Dressing.
Tried this recipe?Let us know how it was!
