Chickpea salad with lemon tahini dressing

Aperitif fingerfood salad vegetable dishes
Total: 25 min. | Active: 25 min.
vegan, lactose-free, gluten-free

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!

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Ingredients

for 4 person

Dressing
1  organic lemon *-*
1 tbsp apple vinegar
1 ½ dl tahini (sesame paste)
1  garlic clove *-*
1 bunch dill, finely chopped
½ tsp salt
Salad
2 tin chickpeas (approx. 400 g each), drained, rinsed
1  red onion, finely chopped
150 g carrot, cut into cubes
200 g celery, cut into cubes
To serve
4 piece baby lettuce, leaves removed
150 g cherry tomato, quartered

How it's done

Dressing

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.

Salad

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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