Sunshine Salad: The Best Easy Summer Lunch for Busy Moms
A fresh Israeli-inspired salad with crisp vegetables, chickpeas, and a creamy, zesty tahini lime dressing—perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Israeli
- Diet: Vegan
Ingredients
- 2 limes
- 1 tsp salt
- 1/4 cup tahini (60 g)
- 1/4 cup extra virgin olive oil (60 mL)
- 1 (14-oz) can chickpeas, drained (400 g)
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- 1/2 cup cilantro, finely chopped
Instructions
1. Grate the zest from 1 lime and add it to a medium bowl, then squeeze in the juice from both limes.
2. Whisk in the salt, tahini, and olive oil until smooth and creamy.
3. In a large bowl, combine the drained chickpeas, diced cucumber, diced celery, and chopped cilantro.
4. Drizzle the dressing over the salad and toss well to coat evenly.
5. Serve immediately or refrigerate in an airtight container until ready to enjoy.
Notes
For best flavor, use fresh lime juice and high-quality tahini.
Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
Store leftovers in the refrigerator for up to 3 days.
Add chopped tomatoes or red onion for extra freshness and crunch.
Find it online: https://cookingwithramsay.com/sunshine-salad/