Category: Tahini Harissa

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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.
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Tahini Harissa Romaine Wraps And Salad

https://pixabay.com/en/spices-turmeric-ingredient-flavor-2613032/

This tahini harissa romaine wraps and salad is super duper easy to make. Moreover, it stays fresh for about three days in the fridge, so do not worry it will make a large batch. Feel free to give it in romaine leaves and with chopped romaine.

Have This!

  • Two cups cooked quinoa
  • One cup black beans
  • One cup chickpeas
  • One large carrot
  • Half cup parsley
  • Two tbsp red onion
  • A tsp coriander
  • Two tsp cumin
  • One tsp sea salt
  • A tsp black pepper
  • One bunch of romaine leaves
  • Toasted pumpkin seeds
  • Tahini Sauce

Do This!

  • Place all of the ingredients in a large mixing bowl, and stir well to combine.
  • Season with more salt to taste.
  • For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
  • Top with a drizzle of the tahini harissa sauce.
  • Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
  • Top the salad or wraps with toasted pumpkin seeds.