Make this veggie tahini salad in a jar up to a day ahead. Pack them tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.
Have This!
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red or white wine vinegar
- A teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1/2 cup chopped a red onion
- Half cup rinsed and drained canned lower-sodium chickpeas
- 1/2 cup sliced orange bell pepper
- Half cup sliced hearts of palm
- 1/2 cup halved cherry or grape tomatoes
- 2/3 cup cooked quinoa
- 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
- 1-ounce feta cheese, crumbled (about 1/4 cup)
- 3 teaspoon tahini
Do This!
- Combine olive oil, vinegar, mustard, tahini, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
- Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, and hearts of palm, tomatoes, and quinoa.
- Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
- Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.
Summary
Recipe Name
Tahini Recipes For Salad: Veggie Tahini Salad in a Jar
Author Name
Tahini Market
Published On
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