Sunshine Salad Recipe
A refreshing and vibrant Sunshine Salad featuring crisp cucumbers, celery, and chickpeas tossed in a tangy lime-tahini dressing. This easy no-cook recipe is perfect for a light lunch or side dish, bursting with fresh flavors and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
- 2 limes (zested and juiced)
- 1 tsp salt
- ¼ cup tahini (60 g)
- ¼ cup extra virgin olive oil (60 mL)
Salad
- 1 14-oz can chickpeas, drained (400 g)
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- ½ cup cilantro, finely chopped
Instructions
- Prepare the Dressing: Grate the zest from one lime into a medium bowl. Add the juice from both limes, then whisk in the salt, tahini, and extra virgin olive oil until smooth and well combined.
- Assemble the Salad: In a large bowl, combine the drained chickpeas, diced cucumbers, diced celery, and finely chopped cilantro. Mix them gently to distribute the ingredients evenly.
- Toss and Serve: Drizzle the prepared lime-tahini dressing over the salad. Toss everything together carefully to coat all the ingredients with dressing. Serve immediately or transfer to an airtight container and chill in the refrigerator for later enjoyment.
Notes
- Use fresh limes for the best flavor in the dressing.
- This salad can be stored in the fridge for up to 2 days in an airtight container.
- For extra protein, add grilled chicken or tofu if desired.
- Adjust salt to taste depending on your preference.
- Serve chilled as a refreshing side or light main dish.
Find it online: https://deliciousyum.com/sunshine-salad-recipe/
