Chicken and Tahini Salad with Chickpeas and Asparagus

This ridiculously easy chicken and tahini salad is the kind of meal everyone ends up loving — even the picky eaters. It’s creamy, nutritious, and comes together in minutes with just a handful of simple ingredients. The tahini sauce ties everything together so beautifully, and it’s the perfect way to use leftover chicken for a satisfying lunch or quick weeknight dinner.

A Simple and Nourishing Meal

I came up with this salad while we were renovating our summer house in Denmark. We were living on-site — almost camping — and even though the kitchen had just been finished, we didn’t have the space or energy for elaborate meals. I needed food that was simple, nourishing, and easy to pull together.

Chicken was effortless to roast in big batches, we always had canned chickpeas on hand, and asparagus — one of my favorite vegetables — was abundant and easy to find. High in protein, rich in fiber, full of healthy fats and nutrients, this salad became the perfect, satisfying meal after long days of work.

If you follow a lectin-free diet, be sure to use soaked and pressure-cooked chickpeas, or choose a good organic canned option that’s been drained and rinsed well. Canned chickpeas are pressure-cooked as part of their processing, which makes them compliant.

Ingredients You Need:

FOR THE TAHINI SAUCE (makes about 1/2 cup):

• 3 heaping tablespoons tahini (you can use toasted or raw)
• zest of one small organic lemon
• juice of 1/2 lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon capers, rinsed
• 6 tablespoons water
• a pinch of salt
• a pinch of pepper
• a pinch of ginger powder
• 1/2 teaspoon local honey OR Yacon syrup

FOR THE SALAD:

• 1 bunch asparagus (seasoned with salt, pepper, and extra virgin olive oil)
• 2 tablespoons sesame seeds
• 1 cup shredded, cooked / leftover chicken
• 1 cup pressure-cooked chickpeas (or canned, rinsed, and drained)
• 2 tablespoons extra virgin olive oil
• 1 heaping tablespoon tahini dressing (or more if you want, to taste)
• 1 tablespoon fresh chives, chopped (dry work too)
• juice of 1/2 lemon or more to taste
• salt and pepper to taste (start with 1/4 teaspoon of each)
• Optional: add a few drops of red Tabasco or another plant paradox compliant hot sauce

How to Make This Salad

• Prepare the sauce by blending all the ingredients until creamy. Store any extra in a jar in the refrigerator for up to one week — it’s great for other meals, too.
• Trim the woody ends and roast the asparagus at 200°C / 400°F for about 10 minutes with salt, pepper, and a drizzle of extra-virgin olive oil. Let it cool, then chop. If you prefer, you can steam, sauté, or even use it raw.
• Lightly toast the sesame seeds in a dry pan until fragrant.
• Add all the salad ingredients to a large mixing bowl. Toss well, taste, and adjust the seasoning as needed.
• Serve on its own, over greens, or with your favorite lectin-free bread.

How to Serve the Chicken and Tahini Salad

My favorite way to have this salad is with some lectin-free bread and a big, green salad next to it. For bread, I like how it goes with the Sorghum Bread Rolls, but it will be perfect with Cassava Flour Tortillas too. You can sprinkle this salad with our Za’atar seasoning blend.

If you prefer no bread, you can make ‘chicken salad’ salad: add the chicken and tahini salad on top of a big bed of mixed lettuce or serve it with romaine boats.

Enjoy!

More Chicken Salad Recipes

• Easy Turkey or Chicken Salad with Homemade Egg-Free Mayonnaise
• Tarragon Chicken Salad with Cranberries and Avocado Mayonnaise
• Italian Chicken Salad with Balsamic Vinaigrette
• Sea Vegetables Chicken Salad with Miracle Noodles

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