A mezze spread in a bowl: chickpeas, briny olives, crisp cucumber and tomato, crumbled feta and a big handful of herbs, all over greens with a lemony tahini dressing. It takes fifteen minutes with a can of chickpeas and keeps well for lunches.
Ingredients
For the bowl
- 3 cups mixed greens
- 1 can (400 g) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup Kalamata olives, halved
- 1/3 cup crumbled feta
- A large handful of parsley, mint and dill
For the tahini dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- 3 to 4 tbsp cold water
- Salt to taste
How to make it
- Whisk the tahini, lemon juice and garlic. It will seize and thicken at first; keep whisking in cold water a spoon at a time until smooth and pourable. Season with salt.
- Toss the chickpeas, cucumber, tomatoes, onion and olives with a few spoonfuls of the dressing.
- Divide the greens between two bowls and spoon the chickpea salad on top.
- Finish with feta, the herbs and the rest of the dressing.
Make it a wrap
Spoon the chickpea salad into a warm pita or lavash with a few greens and the dressing. For a heartier version, add pieces of our falafel waffle.
Why it works
Chickpeas bring plant protein and fiber, tahini and olives add healthy fats, and the vegetables and herbs add volume and freshness. It is the kind of balanced plate the Mediterranean diet is known for.
Cold water is the trick to tahini dressing: it turns the thick paste smooth and creamy instead of oily.
Make it your own
- More protein: add roasted chicken, smoked tofu or our falafel waffle.
- Vegan: skip the feta and add extra olives or toasted pine nuts.
- Grain bowl: add a scoop of cooked quinoa or bulgur.
More salads and wraps: Kale Caesar, Thai Salad, Mediterranean Mezze Bowl, Buffalo Chicken Salad and Avocado Burrito. Or see every salad and wrap.
