Author: Tahini Market

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Tahini Recipes For Salad: Greek Tahini Farro and Chickpea Salad

https://pixabay.com/en/farmer-s-salad-salad-greek-2332580/

This Greek tahini farro and chickpea salad work as a great make-ahead lunch that is not shy on flavor. Theworkty farro grain gives the salad great texture, while the crumbled feta adds a delicious tangy flavor with each bite.

Have This!

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 small garlic clove, grated
  • 1/8 teaspoon dried oregano
  • A cup arugula
  • 1/2 cup cooked unpearled farro
  • 2 teaspoon tahini
  • A cup rinsed and drained canned unsalted chickpeas
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced cucumber
  • 2 tablespoons crumbled feta cheese

Do This!

  • Combine oil, vinegar, garlic, and oregano in a bowl.
  • Combine arugula and remaining ingredients in a bowl.
  • Add oil mixture; toss.
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Tahini Recipes For Salad: Baby Kale and Tahini Chicken Salad

https://pixabay.com/en/salad-healthy-food-wooden-bowl-791643/

This bright, colorful baby kale and tahini chicken salad feature soft squash that is perfect in the fall for salads and soups.

Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes.

Have This!

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon tahini
  • 1/2 teaspoon molasses
  • 1/4 teaspoon Dijon mustard
  • A cup baby kale
  • 1/2 cup diced peeled butternut squash, roasted
  • 2 tablespoons red bell pepper strips
  • 2 tablespoons chopped pecans
  • 1/8 teaspoon kosher salt
  • 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Do This!

  • Combine oil, vinegar, molasses, and mustard in a small bowl.
  • Arrange kale on a plate or in a container; top with remaining ingredients.
  • Top with molasses mixture.
  • Add tahini chicken on the top.
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Tahini Recipes For Salad: Sweet Potato with Tahini and Chickpea Salad

https://pixabay.com/en/salad-colors-potato-olives-677910/

This sweet potato with tahini and chickpea salad recipe add richness, as the lemon-dressed arugula-chickpea salad bulks up the plate beautifully.

Sweet Potato with Tahini and Chickpea Salad: Have This!

  • 4 small (4-oz.) sweet potatoes
  • 1/4 cup creamy natural almond butter
  • 3 1/2 tablespoons warm water
  • 1 tablespoon tahini
  • 3 tablespoons fresh lemon juice, divided
  • 2 tablespoons olive oil, divided
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 5 ounces baby arugula
  • 3/4 teaspoon kosher salt
  • 1 teaspoon black pepper

Do This!

  • Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
  • Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.
  • Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.
  • Combine chickpeas, tahini, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.
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Tahini Recipes For Salad: Black and Blue Steak Salad With Tahini

https://pixabay.com/en/steak-salad-healthy-1735136/

The black and blue steak salad with tahini dish is a combination of spice-rubbed, blackened chicken or steak, tahini, and crumbled blue cheese. It is also a staple of the American gastropub menu.

Have This!

  • 4 ounces whole-wheat French bread baguette, cubed
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • A teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • A 12oz flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 2 tablespoon tahini
  • 1/2 ripe avocado, chopped
  • 1-ounce blue cheese, crumbled (about 1/4 cup)

Do This!

  • Preheat broiler to high.
  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
  • Heat a grill pan over medium-high. Combine salt, tahini, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak.
  • Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness.
  • Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, tahini, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
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Tahini Recipes For Salad: Winter Salad with Herbed Tahini Pork Tenderloin

https://pixabay.com/en/spinach-chicken-pomegranate-salad-791629/

Kale and spinach provide a hearty salad base for this winter salad with easy herbed tahini pork tenderloin dish, as it feels with tangy feta, sweet grapes, and a bright olive oil dressing.

Have This!

  • 2 cups baby spinach
  • 2 cups thinly sliced lacinato kale
  • 3 teaspoon tahini
  • 1/4 cup seedless red grapes, halved
  • 2 tablespoons All-Purpose Citrus Dressing
  • 1 tablespoon crumbled feta cheese
  • 3 ounces Easy Herbed Pork Tenderloin

Do This!

  • Combine first six ingredients in a bowl; toss to combine.
  • And finally, top it with pork.
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Tahini Recipes For Salad: Grilled Citrus With Shrimps And Tahini Salad

https://pixabay.com/en/appetite-asian-calories-catering-1238513/

If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

  • 3 lemons, divided
  • 3 oranges, divided
  • 2 limes, divided
  • 1/2 grapefruit
  • 2 large leeks, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, torn
  • 1 teaspoon honey
  • 2 tablespoon tahini
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Do This!

  • Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
  • Place juice in a medium bowl. Peel and section remaining orange.
  • Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
  • Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
  • When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
  • Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
  • Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
  • Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.
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Tahini Recipes For Salad: Tahini Caesar-Crusted Chicken Salad

https://pixabay.com/en/caesar-chicken-salad-food-plate-246818/

The Tahini Caesar-Crusted Chicken Salad adds a briny, savory depth to the chicken that isn’t fishy. However, you can always omit for a version that’s more kid-friendly.

Have This!

  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 ounces Parmesan cheese, grated and divided (about 6 Tbsp.)
  • An anchovy fillet, minced
  • Cooking spray
  • 4 (6-oz.) skinless, boneless chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 2 romaine lettuce hearts, halved
  • 1 tablespoon tahini
  • 2 tablespoons olive oil, divided
  • 2 teaspoons fresh lemon juice

Do This!

  • Preheat broiler to high.
  • Combine mustard, half of the cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes.
  • Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
  • Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
  • Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, tahini, and remaining 3 tablespoons cheese.
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Tahini Recipes For Salad: Salmon and Spinach Salad With Tahini

https://pixabay.com/en/salad-takeaway-roof-with-dining-1596100/

Salmon is the perfect protein for this Salmon and Spinach Salad With Tahini recipe. It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic.

Have This!

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-oz.) salmon fillets, skinned
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoons tahini
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely chopped garlic
  • 3/4 cup very thinly sliced fennel bulb
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 (6-oz.) pkg. baby spinach

Do This!

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high.
  • Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add fillets to pan; cook 4 to 5 minutes on each side or until desired degree of doneness. Cool 5 minutes. Break fillets into large flakes with a fork.
  • Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk.
  • Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.
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Tahini Recipes For Salad: Tahini Tortellini, Chicken, and Arugula Salad

https://pixabay.com/en/tortellini-tortelloni-2500204/

This tahini tortellini, chicken, and arugula dish is a springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light

Have This!

  • 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 1 garlic clove, finely chopped
  • 1/8 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon granulated sugar
  • 2 teaspoon tahini
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups baby arugula
  • 1/3 cup thinly sliced shallot
  • 3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Do This!

  • Place tortellini and chicken in a large bowl.
  • Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, tahini, rind, juice, sugar, and pepper; stir with a whisk.
  • Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
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Tahini Recipes For Salad: Grilled Tahini Lemon Chicken Salad

https://pixabay.com/en/grilled-chicken-quinoa-salad-1334632/

This grilled tahini lemon chicken salad is simple and bright, as it is the kind of main that puts everyone in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it

 Have This!

  • 2 medium lemons
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 2 teaspoons tahini
  • 4 skinless, boneless chicken breasts
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces thin asparagus
  • 8 green onions, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 (5-oz.) pkg. arugula

Do This!

  • Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
  • Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
  • Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.