- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 12 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1/4 cup
- lemon juice
- 60 mL
- 2 tbsp
- olive oil
- 30 mL
- 2 tbsp
- tahini paste
- 30 mL
- 2
- cloves garlic, minced
- 1/2 tsp
- each ground cumin and salt
- 2 mL
- 4 cups
-
any combination chopped 'crisper' vegetables, such as
celery, cucumbers, carrots, fennel, cabbage, radishes,
broccoli and/or cauliflower - 1 L
- 1 cup
- halved grape tomatoes
- 250 mL
- 1 can
- chickpeas, drained and rinsed
- 540 mL
- 2 tsp
- za’atar seasoning (optional)
- 10 mL
- 4
- pita breads, toasted and cut into triangles
Directions
- Step 1
- Whisk together lemon juice, oil, tahini paste, garlic, cumin and salt. Toss with chopped "crisper" vegetables, tomatoes and chickpeas.
- Step 2
- Sprinkle salad with za’atar seasoning, if using. Serve with toasted pita triangles.
Tip
Substitute chickpeas with lentils, and for a little spice, or for a little spice, add a pinch of cayenne to dressing.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 440
- Fat:
- 13 g
- Saturated Fat:
- 1 g
- Carbs:
- 68 g
- Fibre:
- 9 g
- Sugar:
- 5 g
- Protein:
- 16 g
- Sodium:
- 790 mg
