Buddha Bowl | Spinach Chickpea Salad with Tahini Dressing
This is a very humble salad with a slight crunch of baby spinach, smoothness and softness of boiled garbanzo or chickpeas, the coolness of cucumber, all drizzled with a delicious Tahini dressing.
- 2 cups Chickpeas or Garbanzo beans soaked & boiled
- 2 cups Baby spinach
- 2 English cucumbers or any other variety medium sized
- 2 tablespoons Tahini (sesame paste)
- 1/4 cup Water
- 1 tablespoon Lemon juice
- Salt - to taste
Soak garbanzo beans overnight. Boil it with a bit of salt. You may also use canned beans.
Slice cucumbers vertically using a peeler. The slices need to be medium thickness. Not too thin, not too thick. Put the slices in a bowl of cold water. This will make them crisp. Drain the water, roll up the cucumber in rolls, as shown in the salad picture.
Add the baby spinach, boiled garbanzo beans and the cucumber roll-ups in a salad bowl. Drizzle it with Tahini dressing.
I sprinkled bit of a red chili powder, just for the aesthetics :) What now? Don't we all do it to make the food look preet(ier)? :)
Calories: 411kcal | Carbohydrates: 60g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 1154mg | Fiber: 15g | Sugar: 13g | Vitamin A: 3170IU | Vitamin C: 22.5mg | Calcium: 179mg | Iron: 7.1mg