Sesame Chickpea Salad
Ingredients
- 1 tbsp tahini
- 1 tbsp lemon juice
- Pinch red pepper flakes
- 1 tsp sesame oil
- 1 tbsp rice-wine vinegar
- 1 tsp honey or maple syrup
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 minced garlic clove
- 3 tbsp sesame-lemon dressing
- 1/2 cup cooked chickpeas
- 1/3 cup sliced bell pepper
- 1/3 cup sliced cucumber
- 1/3 cup sprouted lentils
- 2 tbsp sunflower seeds
- 2 tbsp chopped parsley
- 1–2 cups chopped romaine
Equipment
- 24-ounce wide-mouth jar
- cutting board
- chef’s knife
Directions
- Prepare: Use chickpeas that are cooked and cooled, and sprouts and lentils that have been safely prepared. Combine all the dressing ingredients and shake briskly.
- Assemble: Add 3 tbsp dressing, then chickpeas, pepper, cucumber, sprouted lentils, seeds, parsley, and lettuce.
- Store: Refrigerate and eat within 2–3 days, to be on the safe side.
- Serve: Stand the jar upright until you are ready to eat. Tip it into a bowl, toss everything with the dressing, and serve cold.
Notes
Nutrition
Serving: 408g | Calories: 819kcal | Carbohydrates: 78g | Protein: 29g | Fat: 47g | Saturated Fat: 7.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 904mg | Potassium: 1100mg | Fiber: 17g | Sugar: 13g | Vitamin A: 5140IU | Vitamin C: 64mg | Calcium: 145mg | Iron: 7.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); Pinch red pepper flakes counted as cayenne, honey or maple syrup (the first choice counted), sesame-lemon dressing counted as oil and vinegar dressing, cooked chickpeas counted as canned chickpeas, drained (one can 250 g), sliced bell pepper counted as green bell pepper, sprouted lentils counted as dry lentils, chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.