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Sesame Chickpea Salad

Course Salad
Cuisine American
Keyword chickpea salad, make ahead lunch, mason jar salad, tahini dressing
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 salad
A tahini-dressed chickpea salad layered in a wide-mouth jar with crisp vegetables and romaine. Make it ahead for a grab-and-go lunch, then tip it into a bowl and toss.

Ingredients

Dressing

  • 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

Salad

  • 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

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

If avoiding raw sprouts, choose safely cooked lentils instead; this changes the ingredient combination.
Keep refrigerated at 40°F (4°C) or below.

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.