Tahini salad is a simple, satisfying recipe that pairs a creamy tahini dressing with crisp, fresh vegetables for a bright, healthy dish.
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Why you will love this easy salad
This tahini salad brings together Mediterranean and Middle Eastern flavors with a pleasing contrast of creamy dressing and crunchy vegetables. It’s nutrient-dense, versatile, and quick to prepare.
The nutty tahini dressing is the star: rich and silky, it coats the vegetables without overpowering them. The salad works well as a light main with warm pita, or as a vibrant side alongside traditional dips and small plates.
Ingredients
Quantities are provided in the recipe box below.
For the salad
- Romaine lettuce: or substitute another lettuce like arugula, spinach, or mixed greens.
- Vine tomatoes: or cherry tomatoes, diced.
- Cucumber: Persian, English, or regular cucumber, diced.
- Scallions / green onions: thinly sliced; shallots or red onion work too.
- Flat-leaf parsley: finely chopped; mint or cilantro are good alternatives.
- Chickpeas (optional): canned (drained and rinsed) or cooked chickpeas; white beans can be substituted.
For the dressing
- Tahini: choose pourable, light-colored tahini made from hulled sesame seeds.
- Lemon juice: freshly squeezed for best flavor; lime can be used as a substitute.
- Water: cold, to thin the tahini to a creamy consistency.
- Salt: sea salt or kosher salt recommended.
- Garlic: one clove, peeled and crushed to infuse the dressing.
- Maple syrup or honey (optional): if you prefer a slightly sweet dressing.
How to make tahini salad
US cups and metric measurements are in the recipe box at the end.
1. Make the dressing
Whisk tahini, lemon juice, water, and salt in a small bowl until smooth and creamy. Add the crushed garlic clove and let it sit for about 10 minutes so the flavor infuses while you prepare the vegetables.
2. Prepare the vegetables
Chop and add the vegetables to a large bowl:
- Tomatoes — diced
- Cucumber — diced
- Romaine lettuce — bite-size pieces
- Spring onions — thinly sliced
- Parsley — finely chopped
- Chickpeas — drained and rinsed (if using)
3. Mix the tahini salad
Remove the garlic clove from the dressing, drizzle the tahini sauce over the salad, and toss until the vegetables are evenly coated. Taste and adjust with extra salt or lemon juice if needed. Garnish with dried oregano, sumac, or za’atar for extra flavor.
Serving suggestions
This salad is excellent as a light main or a flavorful side. Serve with warm pita, hummus, falafel, muhammara, baba ganoush, olives, feta, or grilled halloumi to create a full Mediterranean spread.
Storage
Make ahead: Mix up to 12 hours before serving for best freshness; lettuce may begin to wilt after longer times.
Refrigerator: Store leftovers in an airtight container for up to 36 hours.
Freezer: Not suitable for freezing.
More salad recipes
- Chickpea salad
- Cauliflower salad
- Sweet potato salad
- Farro salad
- Rice salad
- Mediterranean salad
- White bean salad (Piyaz)
If you try this Tahini Salad, please leave a star rating and a comment to let us know how it turned out — feedback is always appreciated!
Tahini Salad
Ingredients
- 1 small head Romaine lettuce — chopped
- 1 medium cucumber — diced
- 2 vine tomatoes — diced
- ½ cup parsley — finely chopped
- 2 green onions — thinly sliced
- 1 can (15-ounces) chickpeas — drained and rinsed (or 1½ cups cooked)
TAHINI SAUCE DRESSING
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- 1 clove garlic — crushed
Instructions
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MAKE DRESSING: Whisk ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, and ¾ teaspoon salt until creamy. Add 1 crushed garlic clove and let it infuse for 10 minutes while you prep the vegetables.
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PREP VEGGIES: Cut the romaine into bite-size pieces. Dice cucumber and tomatoes. Finely chop parsley and thinly slice green onions. Drain and rinse the chickpeas. Add everything to a large bowl.
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MIX SALAD: Remove the garlic clove, drizzle the dressing over the salad, and toss until well coated. Taste and adjust with salt or lemon juice. Garnish with dried oregano, sumac, or za’atar if desired.
Notes
Substitutions: Swap romaine for other greens, use different tomato varieties, replace parsley with mint or cilantro, and substitute chickpeas with white beans if preferred.
Storage: Make up to 12 hours ahead for best texture. Refrigerate leftovers in an airtight container for up to 36 hours. Not suitable for freezing.
Nutrition
If you enjoyed this tahini salad, try other tahini or chickpea recipes for more inspiration.
