This Rainbow Chopped Chickpea Salad with Cilantro Tahini Dressing is a plant-based salad packed with fresh chopped vegetables, chickpeas and a creamy dressing. Enjoy this salad for a delicious weekday lunch, as a side salad, or as a light dinner.

  1. Wash 1 bundle of washed and shredded kale, 2 cups chopped carrots1 pint diced grape or cherry tomatoes2 cups chopped cucumber2 cups shredded red cabbage, and 2 cups chopped bell pepper
  2. Rinse and drain 1 15 oz can chickpeas.
  3. Prepare your cilantro tahini dressing by combining 2 tbsp Soom Tahini, a handful of de-stemmed cilantro2-4 tbsp lemon juice, 2-4 tbsp ice cold water (both in tablespoon increments), and salt and pepper to taste, in a high-speed blender and processing until smooth. Add more water to reach desired consistency.
  4. To assemble the salad, add the shredded kale to a large plate and top with fresh chopped vegetables.
  5. Serve immediately with cilantro tahini dressing and additional shredded cilantro, if desired.
  6. Store leftovers separately in the fridge for 3-5 days.
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