Green Chickpea Tahini Salad

If you’re after a proper scrummy salad that's crunchy, creamy, and packed with spice and flavor, you’ve come to the right place. Our Green Chickpea Tahini Salad is what we call a bold salad, so roll up your sleeves and let’s get cracking!

Serves 2

Forkin’ Easy



Green Chickpeas: 1 can (approximately 15 ounces)
White Cabbage: 1/4 of a small cabbage, shredded
Green Peppers: 1 small pepper, sliced
Pickled Hot Peppers: 1/4 cup
Pickled Cucumber: 1/2 cup, sliced
Shawarma Chickpeas: 1 can (approximately 15 ounces, see recipe below)
Lemon Tahini Dressing: 2 tablespoons (see recipe below)
Sumac: 1 teaspoon
Parsley: A small handful, chopped
Shallots with Sumac: 1/4 cup (see recipe below)

Shawarma Chickpeas

Chickpeas: 1 can (approximately 15 ounces)
Vegetable Oil: 2 tablespoons
Salt: 1 teaspoon
Shawarma Spice: 1 teaspoon

Lemon Tahini Dressing

Raw Tahini: 2 tablespoons
Lemon Juice: 2 tablespoons
Salt: 1/2 teaspoon
Cumin: 1/2 teaspoon

Shallots with Sumac

Shallots: 2 medium shallots, thinly sliced
Sumac: 1 teaspoon
Salt: A pinch
Lemon Juice: 2 tablespoons


To make the Shawarma Chickpeas 

  1. Drain and rinse the chickpeas under running water and pat them dry with a paper towel. Preheat the oven to 220°C (425°F). In a mixing bowl, combine the chickpeas, vegetable oil, salt, and shawarma spice. Mix well until the chickpeas are evenly coated with the oil and spices

To make the Lemon Tahini Dressing 

  1. In a blender, combine the raw tahini, lemon juice, salt, and cumin. Blend until smooth, for a minimum of 3 minutes.

To make the Shallots with Sumac 

  1. In a bowl, combine the sliced shallots, sumac, salt, and lemon juice. Toss until well combined. Let marinate for at least 30 minutes before using.

To make the Salad 

  1. Make sure all your ingredients are prepped and ready to go.
  2. In a mixing bowl, combine the green chickpeas, shredded white cabbage, sliced green peppers, pickled hot peppers, pickled cucumber, and shawarma chickpeas.
  3. Drizzle the lemon tahini dressing over the salad ingredients.
  4. Mix everything together until all the ingredients are nicely coated with the dressing.
  5. Transfer the mixed salad onto a serving plate. Sprinkle the chopped parsley and sumac evenly on top of the salad for an extra burst of flavour and colour. Garnish with the marinated shallots with sumac.