Buddha Bowl | Spinach Chickpea Salad with Tahini Dressing

5 from 3 votes

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.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Salad

Cuisine: American, Indian, World

Servings:

Calories: 411kcal

Author: Sonal Solanki | Eat More Art

Ingredients

Salad

2 cups Chickpeas or Garbanzo beans soaked & boiled
2 cups Baby spinach
2 English cucumbers or any other variety medium sized

Dressing

2 tablespoons Tahini (sesame paste)
1/4 cup Water
1 tablespoon Lemon juice
Salt - to taste

Instructions

Salad

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)? :)

Enjoy.

Dressing

Make tahini dressing by combining Tahini, water, lemon juice and a pinch of salt. Mix it in a blender. You may optionally add a drizzle of olive oil.

Nutrition