Description
A bright and refreshing Sunshine Salad made with chickpeas, crisp cucumbers, celery, and fresh cilantro tossed in a creamy lime tahini dressing. This vegan sunshine salad is quick, healthy, and bursting with zesty flavor—perfect for busy days or light meals.
Ingredients
Scale
- 2 limes (zested and juiced)
- 1 tsp salt
- ¼ cup tahini (60 g)
- ¼ cup extra virgin olive oil (60 mL)
- 1 (14 oz) can chickpeas, drained (400 g)
- 2 medium cucumbers, chopped into bite-sized pieces
- 5 stalks celery, diced
- ½ cup fresh cilantro, finely chopped
Instructions
Zest one lime into a medium bowl, then add the juice of both limes. Whisk in salt, tahini, and olive oil until smooth and creamy.
In a large bowl, combine drained chickpeas, chopped cucumbers, diced celery, and chopped cilantro.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately or chill in the fridge for 20–30 minutes for even better flavor.
Notes
- Add avocado or quinoa to make it more filling.
- Adjust lime juice for more or less tanginess.
- Stores well in the fridge for up to 3 days.
- If dressing thickens, loosen with a splash of water or olive oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg