top down view of leafy green salad with chickpeas and dressed with lemony tahini dressing.

5 from 2 reviews

Simple green salad with protein rich chickpeas and creamy lemon tahini dressing is quick, easy and one of my favorite vegan salads to throw together in a pinch!


  • spring salad mix, or any salad mix you prefer
  • handful grape or cherry tomatoes, halved
  • 1 shallot, thinly sliced
  • micro greens, optional
  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • mineral salt & pepper, to taste

Lemon-Tahini Dressing

  • 4 tablespoons tahini
  • juice of one large lemon
  • dash of mineral salt
  • dash of garlic salt
  • dash of red pepper flakes
  • 23 tablespoons water or lemon juice, as needed to thin


Tahini Dressing: In a small bowl, whisk together all the ingredients except for the water. Taste for flavor adding any extra you might like. Add the water or lemon juice one tablespoon at a time to thin as needed to desired consistency.

Assemble salad: Prepare your salad, layer as you like adding half the chickpeas and top with dressing.

Serves 2

Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. If making for meal prep, keep the salad and dressing stored separately.


In place of fresh cooked or canned chickpeas, try adding Crispy Roasted Chickpeas for crunch!

For more dressing options, try this Vegan Ranch, Tahini-Miso Dressing or Healthy Flax + Evo Balsamic Vinaigrette.

As with most salad recipes, use however much you like of each salad ingredient.