Description
Rudy’s Sunshine Salad is a bright, crunchy chickpea and cucumber salad tossed in a creamy tahini-lime dressing. It’s fresh, filling, and ready in minutes—perfect for busy weekdays, meal prep, or a light summer lunch.
Ingredients
Scale
- 2 limes (zest from 1, juice from both)
- 1 tsp salt
- ¼ cup tahini (60 g)
- ¼ cup extra virgin olive oil (60 mL)
- 1 (14-oz) can chickpeas, drained (400 g)
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- ½ cup fresh cilantro, finely chopped
Instructions
1. Make the Dressing:
Zest 1 lime into a medium bowl. Juice both limes into the bowl. Add salt, tahini, and olive oil. Whisk until smooth and creamy.
2. Prepare the Salad:
In a large bowl, combine drained chickpeas, chopped cucumbers, diced celery, and cilantro.
3. Toss and Serve:
Pour the dressing over the salad and toss until evenly coated. Serve immediately or refrigerate in an airtight container.
Notes
- If the dressing feels too thick, whisk in 1–2 teaspoons of water until it reaches your desired consistency.
- For extra flavor, let the salad chill for 30 minutes before serving.
- Swap cilantro for parsley if preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg