Name: Chickpea Chicken Salad with Lemon Tahini Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lemon; 2 Tbsp (30 mL) olive oil; 2 cloves garlic, minced; ½ tsp (2 mL) cumin; ½ tsp (2 mL) salt; ¼ tsp (1 mL) paprika; ¼ tsp (1 mL) crushed red pepper; 3 cups (750 mL) diced, cooked chicken; 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes); ½ red onion, minced; ¼ cup (60 mL) fresh, chopped dill; ¼ cup (60 mL) tahini; 1 Tbsp (15 mL) honey; 2-3 Tbsp (30-45 mL) cold water, to thin

Nutrition

Serving Size: 0.25 recipe Calories: 481 Total Fat: 20 g Saturated Fat: 3 g Carbohydrate: 34 g Fibre: 8 g Sugars: 9 g Protein: 45 g Cholesterol: 117 mg Sodium: 330 mg Potassium: 808 mg Calcium: 127 mg Iron: 4 mg

Ingredients

Filling

1 lemon
2 Tbsp (30 mL) olive oil
2 cloves garlic, minced
½ tsp (2 mL) cumin
½ tsp (2 mL) salt
¼ tsp (1 mL) paprika
¼ tsp (1 mL) crushed red pepper
3 cups (750 mL) diced, cooked chicken
2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
½ red onion, minced
¼ cup (60 mL) fresh, chopped dill
¼ cup (60 mL) tahini
1 Tbsp (15 mL) honey
2-3 Tbsp (30-45 mL) cold water, to thin

Directions

Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
Add oil, garlic, and spices to the large bowl and whisk to combine.
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
Store salad in an airtight container in the fridge for up to 5 days. Store dressing in an airtight container in the fridge for up to a week, whisking to combine once more when ready to use.

Notes

A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked chickpeas.

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Chickpea Chicken Salad with Lemon Tahini Dressing