Chickpea salad with lemon tahini dressing

Chickpea salad with lemon tahini dressing

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 230 kcal
, Fat: 6 g
, Carbohydrate: 30 g
, Protein: 13 g

This delicious, super-quick recipe can be prepared in advance and kept in the fridge so that you always have something in for lunch! I love lettuce wraps, however you can also wrap the filling in tortillas to make a sandwich or use it as a topping for salads – totally flexible and utterly delicious!


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 organic lemon, a little grated zest, the whole juice
1 tbsp apple vinegar
1 ½ dl tahini (sesame paste)
1 garlic clove, squeezed
1 bunch dill, finely chopped
½ tsp salt


2 tins chickpeas (approx. 400 g each), rinsed and drained
1 red onion, finely chopped
150 g carrots, cut into cubes
200 g celery, cut into cubes

To serve

4 pieces baby lettuce, leaves removed
150 g cherry tomatoes, quartered
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How it's done

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In a bowl, combine the lemon zest and juice with all the other ingredients up to and including the salt, mix well and set aside.


Roughly puree the chickpeas, mix with the vegetables and the dressing.

To serve

Stuff the lettuce leaves with the chickpea salad, plate up and garnish with the tomatoes.

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