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You are here: Home / Salad / Chop’t Chickpea Salad with Green Cilantro Tahini

Chop’t Chickpea Salad with Green Cilantro Tahini

By Flora & Vino 2 Comments

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

Chop't Chickpea Salad served on oval platter Green Cilantro Tahini with fork

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.

ingredients for Chop't Chickpea Salad

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.

Chop't Chickpea Salad vegetables

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!

kale in colander

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.

Green Cilantro Tahini blended in vitamix

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!

Chop't Chickpea Salad served on oval platter Green Cilantro Tahini with fork

More Summer Salads 

  • Thai Salad With SunButter Dressing

  • Moroccan Mason Jar Salad

  • Blueberry Pecan Arugula Salad With Blueberry Vinaigrette

  • Kidney Bean Arugula Salad

  • Watermelon Quinoa Kale Salad

  • 2-Min Lemon, Spinach, & Chickpea Salad

  • 10-Min Black Bean Taco Salad

  • Summer Spinach Salad with Turmeric Tahini

  • Swiss Chard Abundance Salad With Easy Orange Tahini

  • Raw Krazy Kale Salad With Miso Tahini Dressing

  • BBQ Chickpea Salad With Creamy Hemp Heart Ranch

  • Summer Spinach Salad With Turmeric Tahini Dressing

  • Peaches ‘N’ Quinoa Salad

  • My Go-To Kale Salad

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.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Chop't Chickpea Salad served on oval platter Green Cilantro Tahini with fork

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Chop’t Chickpea Salad with Green Cilantro Tahini


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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 20 mins
  • Yield: 2-3 servings
  • Diet: Vegan
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Description

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


Ingredients

Chop’t Chickpea Salad

  • 1 bunch lacinato kale, shredded
  • 1 yellow bell pepper, diced
  • 3 carrots, peeled and diced
  • 1 cucumber, diced
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1/2 head red cabbage, thinly sliced
  • 1 cup cherry tomatoes, halved

Green Cilantro Tahini

  • 4 TBSP runny tahini
  • 1/4 cup lemon juice
  • 1/4 cup filtered water + more as needed to reach desired consistency
  • 1 big handful cilantro leaves
  • pinch of Himalayan sea salt
  • 1 TBSP hemp hearts

Instructions

  1. Mix up the green cilantro tahini in advance by adding all ingredients to a high-speed blender and processing until it’s smooth and creamy. Add more filtered water as needed to reach your desired consistency. Pour the dressing into an airtight container and refrigerate until ready for use.
  2. To assemble the salad, divide the kale between bowls and top with chopped vegetables and chickpeas. Drizzle the salad with cilantro tahini and serve immediately with a spoonful of hemp hearts and fresh cilantro.
  3. Store the leftovers separately in airtight containers in the  refrigerator for up to one week and assemble before serving.
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Salad
  • Method: Hand-mix
  • Cuisine: Vegan, Oil-Free, Gluten-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

 

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Meal Prep, Oil-Free, Salad

You may also like:

Tempeh Reuben Bowl with Hemp Heart Ranch
Smashed Cucumber & Black Soybean Salad
Raw Krazy Kale Salad with Miso Tahini Dressing

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Reader Interactions

Comments

  1. Ashley Schultz

    May 29, 2020 at 7:44 pm

    Delicious combination of flavors! So good and healthy. Thanks!

    Reply
    • Flora & Vino

      June 1, 2020 at 3:41 pm

      Hi Ashley,

      Thanks so much for your comment! I’m so glad you enjoyed it!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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