Chickpea Salad with Tahini Vinaigrette

Prep Time

10 minutes




1 clove of garlic, minced

1 tablespoon of organic tahini

2 tablespoons of fresh lemon juice

1 teaspoon raw organic honey

1 tablespoon extra virgin cold pressed olive oil

1 tablespoon of filtered water

1 can (15 ounces) organic no salt added chickpeas, drained and rinsed (Eden brand is my favorite-BPA free can)

1 organic red, orange or *green bell pepper, seeded and diced (about 1 cup) 

*2 organic radishes

1 cup diced red onion (4 ounces)

1 cup organic curly parsley, chopped

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

*ingredients I’ve added or replaced. Also, please note I prefer organic ingredients so I’ve called for those.


In the bottom of a mixing bowl, whisk together the garlic, tahini, lemon juice and honey. 

Add the olive oil and continue whisking until combined, then add the water.

Add chickpeas, bell pepper, red onion, and parsley, and toss to coat.

Season with salt and pepper.


Derived from Elizabeth Shaw and Chef Sara Haas