Vegan Greek Salad with Tahini Dressing
Vegan Greek Salad with Tahini Dressing- Fresh, flavorful, and fully plant-based! This vegan Greek salad with creamy tahini dressing is a deliciously healthy way to satisfy your cravings for a classic Mediterranean dish.
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This Vegan Greek Salad with Tahini Dressing is a colorful and nutritious mix of fresh vegetables, protein-packed chickpeas, juicy cherry tomatoes, tangy Kalamata olives and crisp roasted chickpeas. The star of this salad is the creamy tahini dressing, which adds a nutty and slightly sweet flavor that perfectly complements the savory vegetables.
Chickpeas are a good source of plant-based protein and fiber, which can help with digestion and keep you feeling full.
They are also a good source of several minerals, including iron, magnesium, and zinc, which are important for maintaining healthy bones, muscles, and overall body function. Additionally, chickpeas contain antioxidants and other beneficial compounds that may have anti-inflammatory and disease-fighting properties.
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Vegan Greek Salad with Tahini Dressing
Ingredients needed:
10 oz mixed salad greens
1/2 red onion, diced
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1 15.5 oz can chickpeas
1/2 cup Kalamata olives
For the tahini dressing:
4 tbsp tahini
1 tbsp maple syrup
juice from one lemon
salt and pepper to taste
Directions:
The first step is to roast the chickpeas. You can roast them in either the oven or in an air fryer.
How to Roast Chickpeas in the Oven:
Preheat your oven to 400°F (200°C). Drain and rinse a can of chickpeas and pat them dry with a paper towel.
In a bowl, mix the chickpeas with olive oil until they are well coated.
Spread the chickpeas out on a baking sheet in a single layer. Roast in the oven for 20-30 minutes, shaking the pan every 10 minutes to ensure even cooking.
Once the chickpeas are golden brown and crispy, remove them from the oven and let them cool for a few minutes before adding to the salad.
How to Roast Chickpeas in the Air fryer:
Preheat your air fryer to 375°F (190°C). Drain and rinse a can of chickpeas and pat them dry with a paper towel.
In a bowl, mix the chickpeas with olive oil until they are well coated.
Place the chickpeas in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket every 5 minutes to ensure even cooking. Once the chickpeas are golden brown and crispy, remove them from the air fryer and let them cool for a few minutes before adding to the salad.
While the chickpeas are cooking, prepare the rest of the salad. Add the washed salad greens, diced red onion, cucumber, halved cherry tomatoes and Kalamata olives to a large bowl. Add the chickpeas once they have cooled.
For the tahini dressing:
To make the tahini dressing, whisk together some tahini, lemon juice, maple syrup and salt and pepper. Thin it out with some water until it reaches your desired consistency. Drizzle the dressing over the salad and toss to coat.
If you are making this salad as part of meal prep, be sure to keep the dressing in a separate container and add it to the salad just before serving. This will prevent the vegetables from getting soggy and the flavors from blending together too much.
Vegan Greek Salad with Tahini Dressing
Ingredients
- 10 oz mixed salad greens
- 1/2 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 15.5 oz chickpeas
- 1/2 cup Kalamata olives
For the tahini dressing:
- 4 tbsp tahini
- 1 tbsp maple syrup
- juice from one lemon
- salt and pepper to taste
Looking for more salad recipes like this Vegan Greek Salad with Tahini Dressing?
Vegan Southwestern Quinoa Salad
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
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