Chop’t Chickpea Salad with Green Cilantro Tahini, raw rainbow vegetables, and chickpeas. Perfect for meal prep and for warm weather lunches!

Do you spring clean?

Last weekend I donated six bags of “stuff” and instantly felt Marie Kondo- status.

So, maybe we can freshen up our eats a little, too.

It’s salad season and my lunches are coming out of hibernation with some serious crunch and color.

Throughout winter my lunches are typically a reheat of last night’s leftovers; a totally respectable and convenient affair.

But for today let’s let the leftover stay leftover and whip up something vibrant and crisp.

If there ever was an appropriate place to use #eattherainbow, it’s for this Chop’t Chickpea Salad with Green Cilantro Tahini.

It’s fresh and light, perfect for spring and summer lunches, with your favorite raw veggies and a creamy oil-free green tahini dressing.

What You Need to Make Chop’t Chickpea Salad

All you need to make this salad is fresh chopped produce, a can of chickpeas, and some serious chompers.

Not kidding about the last part, because you can count on this salad to force you to chew your food!

If you’re struggling with mindful eating like I so often do, shoveling food in while editing photos and answering emails, then allow this recipe to be your grounding greens.

Each forkful provides nourishment, protein, texture, and a hearty chew that is sure to force you into the present.

Sit back, relax, and nom.

How to Make Chop’t Chickpea Salad

The base of this salad starts with shredded lacinato kale piled high with 2 cups of raw veggies and garbanzo beans.

A fresh green cilantro ties the veg together with a sweet green flair.

For vegetables, I chose bell pepper, carrot, cucumber, red cabbage, and cherry tomatoes.

Feel free to add your favorite chopped raw veggies– aim for about ~2 cups!

How to Make Green Cilantro Tahini

If you like my oil-free tahini dressing, you’re going to love this green cilantro tahini.

Because I almost always add a handful of cilantro to my salads, I thought, why not just infuse my dressing with it?!

Genius.

It follow my usual 1:1:1 filtered water, tahini, and lemon ratio, with a big handful of cilantro for a subtle citrus sweet flavor.

If you don’t like cilantro or don’t have it on hand, try adding parsley or mint instead for a different flavor profile with the same green color.

How to Serve Chop’t Chickpea Salad

This Chop’t Chickpea Salad with Green Cilantro Tahini is perfect for meal prep!

The hardest part of this salad is simply washing and chopping the produce, but it’s absolutely worth it.

Try preparing the produce and green cilantro tahini in advance to easily assemble these salads for workweek lunches.

I love mine with a sprinkle of hemp hearts for a slightly nutty flavor and a little extra protein.

If you have any leftover cilantro tahini, it’s great to dress your salads, raw veggies, or power bowls.

Enjoy!

More Summer Salads

I Want to Hear From You

If you make this Chop’t Chickpea Salad with Green Cilantro Tahini recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren