Artichoke Salad with Tahini Sauce


  • 1 medium-sized zucchini (sliced and quartered)
  • 10 artichoke hearts (roughly chopped and roughly squeezed)
  • 1 cup red kidney beans (boiled)
  • 10-15 cherry tomatoes (cut in half)

For the sauce

  • 1 tablespoon tahini
  • 1 tablespoon dijon mustard
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

to decorate

  • lemon zest


Add zucchini, tomatoes, kidney beans and artichokes to a large mixing bowl.

Add tahini, mustard, lemon juice, maple syrup, garlic powder, sea salt and black pepper to a small bowl. Whisk together until smooth and creamy. If the sauce is too thick, add 1 tablespoon of water to thin the sauce.

Pour the sauce over the vegetables in the bowl and stir until everything is evenly coated with the sauce. Serve after garnishing with lemon zest.

You can use cucumber instead of zucchini, great northern beans, kidney beans or cannellini beans instead of chickpeas. If you do not have tahini, you can flavor your salad by diluting a tablespoon of hazelnut paste with 1 tablespoon of water instead.

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