Blogging Marathon# 26: Week 2/ Day 1

Theme: Soups & Salads

Dish: Protein Based – Chickpea Salad

We are onto our 2nd week of marathon for this month. My theme for this week is “Soups & Salads” and to add interest and make the theme a little more challenging, Valli wants us to make soups & salads that use one star ingredient for each dish. Today’s dish has a “Chickpeas” as the star protein rich ingredient.

I picked this theme because with my husband travelling on business for the past couple weeks I’ve been cooking for just myself. Salads fit right in since making a single serving salad is much easier than cooking something. 

This salad is full of fresh crunchy vegetables and fruits and the dressing is yogurt & tahini (ground sesame paste) based. I love adding sweetness to my salads in the form of fresh or dry fruits. Blueberries, sliced strawberries, chopped apples, pears, grapes are great in salads and so are dried cranberries, raisins and other not too sweet dry fruits.

Tahini is one of my favorite ingredients, I love the nuttiness and the creaminess it imparts to any dish. So when I saw this Tahini Buttermilk dressing recipe from Kalyn’s Kitchen, I pinned it right away to try it soon. I used nice thick greek yogurt instead of buttermilk since I didn’t have buttermilk on hand. I guess the dressing will be tangy with buttermilk, but I liked the creaminess that Greek yogurt gave to the dressing. Dressing also uses some Sumac, a middle eastern version of Indian aamchoor (dry mango powder). I was lucky that one of my dear Turkish friend bought me some Sumac from a turkish grocery.

Chickpea & Vegetable Salad with Yogurt Tahini Dressing
Print Recipe
Servings Prep Time
2 serving 10 minutes
Servings Prep Time
2 serving 10 minutes
Chickpea & Vegetable Salad with Yogurt Tahini Dressing
Print Recipe
Servings Prep Time
2 serving 10 minutes
Servings Prep Time
2 serving 10 minutes
For the Salad:
  • 1 cup Chickpeas - cooked (I used half of a 16oz. can, rinsed and drained)
  • ¼ cup Cucumber - , diced
  • ¼ cup Red Pepper - , diced
  • ¼ cup Blueberries
  • half Avocado of - a medium fruit, diced
  • 2 cups Mixed greens
For the Dressing:
  • 3 tbsps Greek Yogurt
  • 2 tbsps Extra virgin Olive oil
  • 2 tbsps Tahini
  • 2 tbsps Lemon juice
  • 1 tsp Red wine vinegar
  • 1 tsp Sumac
  • 1 tsp Mint Dried
  • 1 clove Garlic - minced
  • to taste Salt Pepper and
Servings: serving
  1. Make the Dressing: Mix all the ingredients in a small bowl. Add 1-2tbsp water to get the desired consistency. Recipe makes quite a bit of dressing and it tastes great on falafel or with any middle eastern inspired dishes.
  2. Make the Salad: Toss all the ingredients gently and top with the creamy dressing. Enjoy!!
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 26.

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0 thoughts on “Chickpea & Vegetable Salad with Yogurt Tahini Dressing”

  1. That looks really appealing and interesting! I have the chickpeas, fresh blueberries and dukes – so will try getting this together –

  2. Love that blueberry touch here,thats a nutritious,catchy and very healthy salad, especially am in love with that dressing.

  3. I love chickpeas in my salad, for me it gives the much needed filling factor. And yogurt is another thing I love.. so your dressing is a hit with me. Lovely pics. 🙂

  4. the entire bowl of goodness and color rich ingredients… such a delight to the eyes..SowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event + Giveaway – Italian Dishes

  5. Very Colorful Plate pavani, love all those fresh fruits, must be a unique combo fruits with chickpeas!!!!

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